1 lb short pasta, like penne
1 cup whole-milk ricotta (I made my own – Find my recipe here)
1 cup freshly grated parmesan
1 Tbsp freshly grated lemon zest
¼ cup lemon juice
2 cups of arugula
Cook pasta according to package instructions reserving 1 /3 cup of the cooking water. Drain and set aside.
In the pot, you cooked the pasta in heat 1/4 cup olive oil with 1 tsp red pepper flakes until fragrant, add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste, and stir until well combined.
Stir pasta water until smooth.
Add the pasta and stir vigorously until the noodles are well coated
Stir in the arugula.
Serve immediately and top with the remaining sauce from the pan and a drizzle of olive oil. Serve with parmesan and red pepper flakes.