#1 Make lemon ricotta sauce in a pot or in a large skillet. Add ricotta, Parmigiano, lemon zest, lemon juice, salt, and pepper to taste stir until well until combined. #2 Bring a large pot of water to a boil and cook pasta according to package directions. Reserve 1 cup of pasta cooking water. #3 While pasta is cooking, stir or whisk in ½ cup of pasta cooking water to the sauce until smooth. 4 Drain pasta and add to the sauce. Stir and toss vigorously until the pasta is well coated, adding more pasta water to loosen up the sauce as needed for a smooth sauce. #5 Stir in the arugula. #6 Serve immediately and top with remaining sauce from the pan and a drizzle of olive oil. Serve with extra Parmigiano cheese, red-pepper flakes, torn basil (optional) and extra lemon wedges on the side.