Begin by bringing a large pot of water to a rolling boil. Generously salt the water, then add 12 ounces of your favorite pasta. Cook according to package instructions until al dente, about 8-10 minutes. Reserve about a cup of pasta water, then drain the pasta and return it to the pot.

In a large mixing bowl, combine 1 cup of fresh ricotta cheese, the juice and zest of 1 lemon, and 2 tablespoons of olive oil. Blend these ingredients until they form a smooth, creamy sauce.

Once the pasta is ready, transfer it to the bowl with the ricotta sauce while still hot. Gently toss the pasta with the sauce, adding reserved pasta water gradually until you reach your desired creaminess.

Fold in 2 cups of fresh arugula into the pasta mixture, allowing the residual heat to wilt the greens slightly. Stir gently to ensure the arugula is mixed in evenly.

Plate your Creamy Lemon Ricotta Pasta with Arugula, garnishing with freshly grated Parmesan cheese and additional lemon zest for flavor. Serve immediately while hot.