Cook 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.

In the same pot or in a large skillet, add the ricotta, Parmesan, lemon zest and juice, salt, and pepper. Stir until well combined.

Whisk in ½ cup of pasta water until smooth.

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

Stir in the arugula.

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