Bring a large pot of salted water to a rolling boil over high heat. Add your short pasta, cooking according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander and set it aside, allowing any excess moisture to escape.

In the same pot, reduce the heat to medium and add the whole milk ricotta cheese, freshly grated parmesan, lemon juice, lemon zest, salt, and black pepper. Whisk together until smooth and creamy for about 2-3 minutes. If it appears too thick, gradually whisk in half of the reserved pasta water.

Return the drained pasta to the pot, tossing it in the creamy lemon ricotta sauce. Stir gently for about 1-2 minutes until the pasta is fully coated.

Fold in the fresh arugula into the pasta mix, cooking just long enough for it to wilt, about 1 minute.

Immediately spoon the Lemon Ricotta Pasta With Arugula into serving bowls. Drizzle with olive oil, add lemon wedges, more grated parmesan, and chili flakes if desired. Top with torn basil leaves.