Step 1

In a medium bowl, combine ricotta, Parmigiano-Reggiano, olive oil, lemon zest and juice, and red pepper flakes. Set aside.

Step 2

Cook pasta in boiling, salted water until it is cooked al dente, about 11 minutes. Reserve a cup of the pasta water, then drain pasta and return to the pot. Remove from heat.

Step 3

Stir in arugula and allow to wilt for a minute, then add ricotta mixture and ½ cup of hot pasta water.

Step 4

Stir gently stir to form a sauce, adding additional pasta water a bit at a time if needed for creamy consistency.

Step 5

Add salt and pepper to taste and serve immediately, topped with more Parmigiano-Reggiano and a drizzle of olive oil.