Bring a large pot of salted water to a vigorous boil. Add pasta and cook according to package directions until al dente, about 8-10 minutes.

In a large skillet, heat olive oil over medium heat. Add ricotta cheese, lemon zest, and juice, stirring gently for 3-4 minutes until creamy.

Add the drained pasta to the skillet, tossing to coat. Incorporate reserved pasta water if the sauce is too thick.

Fold in fresh arugula over low heat and stir for 1-2 minutes until wilted, ensuring it stays bright green.

Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with Parmesan cheese if desired.