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Bring a pot of well salted water to boil.
While the water is coming to a boil, slice the garlic and put a small saute over low heat. Add the olive oil, the garlic, and a nice pinch of salt. Let the oil and garlic slowly heat up.
Zest the lemon and wash and dry the arugula.
Once the water comes to a boil, add the pasta and cook until al dente. Drain and reserve some pasta water if you don't have any ricotta whey.
Once the pasta is boiling, turn the heat under the saute pan to as low as it goes and add the ricotta, lemon zest, and a pinch of red pepper flakes.
Once you drain the pasta, add it to the saute pan and toss well. Add ¼ cup of whey or cooking water and the arugula and toss again to coat and wilt the arugula.
Taste for salt and add the juice from ½ a lemon and toss once more.
Serve, topping each bowl with a few sprinkles of coarse salt or fleur de sel and a few drops of lemon juice.