Begin by bringing a large pan of generously salted water to the boil then add the pasta and stir for the first minute or so to prevent the pasta from sticking together. Allow to cook over a medium heat (without the lid) for around 12 minutes or until al dente.
While the pasta cooks, heat a large nonstick pan over a high temperature then add the lemon segments, charring until they begin to darken on each side. Remove the lemons from the pan. Heat a generous glug of oil in the same large pan and after a minute or so add in the garlic, sliced tomatoes and seasoning. Cook over a medium heat for several minutes being careful to not allow the garlic to darken. Remove from the heat and once the pasta is cooked simply drain and add to the garlic and tomatoes. Next spoon in the ricotta mixing thoroughly then sprinkle in the basil leaves, lemon zest, lemon segments and add some additional freshly ground black pepper along with the finely grated Parmesan (or vegetarian alternative) and serve.