Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook according to package instructions, about 8-10 minutes until al dente. Reserve 1 cup pasta water before draining.

In a large mixing bowl, combine fresh ricotta, lemon juice, olive oil, salt, and pepper. Mix until smooth.

Drain the pasta and add it to the ricotta mixture. Toss gently, adding reserved pasta water as needed to reach a creamy consistency.

Fold in arugula, tossing gently to combine. The heat will slightly wilt the arugula.

Serve warm, garnishing with additional lemon zest and Parmesan cheese if desired.