Lemon Ricotta Spaghetti

INGREDIENTS:

1/2 lb spaghetti

1 cup whole-milk ricotta

3 cups baby arugula

1/3 cup Parmesan cheese, freshly grated

Juice and zest of 1 lemon

1 tablespoon extra olive oil

2 garlic cloves, minced

1/4 teaspoon red chili flake (optional)

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a large pot of salted boiling water, cook pasta according to package directions.

Meanwhile, in a medium bowl, stir together the ricotta, olive oil, parmesan, garlic, lemon zest and juice, and chili flake, if using. Season with salt and pepper stir to combine.

Reserve 1/2 cup of the pasta water and drain well …