1. Bring a large pot of generously salted water to a boil and cook pasta until al dente according to package directions, reserving 1 cup of starchy pasta water before draining.

2. While the pasta cooks, add ricotta, Parmesan, olive oil, lemon juice, lemon zest, grated garlic, honey, salt, black pepper, and red pepper flakes to a large serving bowl and whisk everything together vigorously until the mixture turns completely smooth, creamy, and uniform.

3. Taste the no-cook sauce and adjust lemon juice, salt, or red pepper flakes to your preference before the pasta arrives.

4. Add 1/4 cup of the hot reserved pasta water to the ricotta sauce and whisk again to loosen it slightly into a pourable, flowing consistency.

5. Add the hot drained pasta directly into the bowl with the no-cook sauce and toss immediately and vigorously so the heat from the pasta warms and melts the sauce into every strand.

6. Add more reserved pasta water one splash at a time, tossing continuously, until the sauce reaches a silky, creamy consistency that coats every strand without pooling at the bottom of the bowl.

7. Fold in the torn basil and chopped parsley with a gentle hand, then finish with an extra scattering of lemon zest and a generous handful of freshly grated Parmesan over the top.

8. Serve immediately straight from the bowl while the sauce is at its creamiest and the pasta is still steaming hot.