Bring a large pot of salted water to a boil. Once boiling, add linguine and cook according to package directions until al dente.

While water boils and pasta cooks, make the ricotta sauce by combining the ricotta, lemon juice, zest, garlic, salt, red pepper flakes and olive oil in a medium bowl. Whisk until creamy and smooth.

When pasta is done cooking, drain and transfer back into the cooking pot.

Add the cherry tomatoes, basil and ricotta sauce. Toss together until well combined and the pasta is fully coated in the sauce.

Season with more salt and pepper to taste then serve.