In a large pot, bring salted water to a rolling boil. Add cavatappi pasta and cook for about 10 minutes, stirring frequently, until al dente.

Use a slotted spoon to transfer a half cup of the cooking water to a bowl and set it aside. Carefully drain the remaining pasta water using a colander.

Return the pot to medium heat and add salted butter or olive oil. Stir in whole milk ricotta, grated Parmesan cheese, fresh lemon juice, and lemon zest. Mix well for 2-3 minutes until creamy.

Gradually add the reserved pasta water to the sauce, mixing thoroughly. Incorporate the cooked cavatappi into the sauce, tossing gently until well combined.

Remove from heat and let the pasta sit for a minute. Divide among plates and garnish with freshly shredded basil.