Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just tender, following the package instructions. Before draining, scoop out 1 cup of the pasta water and set it aside. Then drain the pasta and leave it to rest.

Make the Sauce: In the same pot or a large skillet over low heat, stir together the ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper. Keep stirring until it turns into a creamy mixture.

Add Pasta Water: Slowly pour in about ½ cup of the reserved pasta water. Whisk or stir until the sauce looks smooth and velvety. If it feels too thick, add a little more water until it's just right.

Toss Pasta in Sauce: Add the cooked pasta into the sauce and toss everything together until the pasta is evenly coated.

Stir in Arugula: Turn off the heat. Gently fold in the arugula. It will wilt slightly from the heat of the pasta—just enough to taste amazing.

Serve and Garnish: Scoop the pasta into bowls. Drizzle a little olive oil over each serving, sprinkle with red pepper flakes, and add extra Parmesan. Finish with fresh basil if you’re feeling extra fancy. Serve with a lemon wedge for bonus zing.