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In a large pot, cook the noodles al dente according to package instructions. Drain, being sure to reserve 1 cup of pasta water for the sauce. Pasta water can be saved in a small bowl or liquid measuring cup. Transfer the drained noodles back to the pan.
In a medium mixing bowl, combine the ricotta, fresh lemon juice, lemon zest, salt and pepper. Whisk in ½ cup of the reserved pasta water.
Add the arugula and sauce to the noodles in the pan. Heat on medium-low, stirring regularly, until pasta is fully coated and sauce is heated through. (*If sauce is too thick, slowly add additional pasta water to achieve desired consistency.)
Remove from heat and stir in the Parmesan cheese. Garnish with fresh cracked pepper, fresh basil, and/or crushed red pepper flakes to taste. Enjoy as is or topped with your favorite proteins or veggies.