Boil your chosen pasta according to package instructions until al dente. Remember to reserve 1 cup of pasta water before draining to enhance your sauce later.

In the same warm pot, add the ricotta, freshly grated Parmesan, lemon juice, zest, salt, and pepper. Whisk together, gradually mixing in half of the reserved pasta water until you achieve a smooth and creamy consistency.

Add the drained pasta directly into the ricotta sauce, stirring gently. Incorporate more pasta water as needed to get the sauce to your desired texture. Toss in the arugula and let it wilt slightly from the heat.

Immediately plate your pasta, drizzling with olive oil for richness. Top with extra lemon wedges, a sprinkle of Parmesan, a dash of chili flakes, and torn basil.