Cook/boil pasta in a large pot according to package instructions until al dente, reserving 1 cup of the starchy pasta water. Drain pasta and set aside. Turn off heat.

In the same pot or in a large skillet, add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste and stir until well combined.

Stir or whisk in ? cup of pasta water until smooth.

Add the pasta and stir/toss vigorously until the noodles are well coated, adding more pasta water to loosen up the sauce as needed for a smooth sauce.

Stir in the arugula.

Serve immediately in a large bowl family style or in individual bowls, and top with remaining sauce from pan and a drizzle of olive oil. Serve with extra Parmesan, red-pepper flakes and torn basil, if using, and extra lemon wedges on the side.