Bring a large pot of salted water to a boil, adding your choice of spaghetti or fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving a cup of the starchy water.

In a mixing bowl, combine fresh ricotta cheese, lemon zest, and lemon juice. Whisk until smooth and creamy, about 2 minutes.

Gently fold the drained pasta into the ricotta mixture, coating each strand. Add arugula and stir gently. If sauce is thick, add reserved pasta water a tablespoon at a time.

Drizzle olive oil over the pasta and season with salt and pepper to taste. Toss well to meld flavors.

Serve immediately on plates. Optionally top with extra lemon zest or Parmesan cheese.