Bring a large pot of salted water to a boil over high heat. Add your desired pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.

In the same pot, add ricotta cheese, freshly grated parmesan, lemon juice, lemon zest, salt, and pepper. Whisk together until smooth and creamy, incorporating half of the reserved pasta water.

Add the drained pasta back into the pot with the ricotta sauce. Stir gently yet thoroughly, adding more reserved pasta water until the sauce clings beautifully.

Fold in the fresh arugula, stirring until wilted, about 1-2 minutes. Adjust seasoning with extra salt and pepper.

Plate the Lemon Ricotta Pasta immediately, drizzling with olive oil, topping with lemon wedges, parmesan, and chili flakes. Garnish with torn basil leaves.