Boil a large pot of salted water. Add spaghetti and cook according to package instructions, 8-10 minutes, until al dente. Reserve 1/2 cup pasta water before draining.

Combine ricotta and milk in a bowl or blender. Whisk or blend until smooth. Add salt and pepper to taste. Set aside.

In a skillet, heat olive oil over medium-high heat. Sauté minced garlic for 30 seconds. Add cherry tomatoes; cook for 4-5 minutes until they burst.

Drizzle lemon juice into the skillet, add reserved pasta water, and simmer for about 2 minutes until thickened.

Combine drained spaghetti with the sauce in the skillet. Toss gently to coat, adding more reserved pasta water if necessary.

Serve the pasta topped with whipped ricotta and garnish with basil leaves.