Heat olive oil in a large straight-sided skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes. Add garlic, stir, and cook 30-60 seconds or until fragrant.
Add the pasta, red pepper flakes, salt, pepper, water, evaporated milk, wine, and lemon zest. Bring to a simmer over medium-high heat, using tongs to turn and stir the pasta often. Simmer until the noodles are al dente and most of the liquid has been absorbed, about 10-12 minutes.
Remove from heat. Stir in the half and half, shredded Parmesan, lemon juice, and fresh basil. Allow to sit for 2-3 minutes. Serve hot.