Boil Water: Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente. Remember to reserve ½ cup of that pasta water before draining!

Mix Ingredients: In a mixing bowl, combine the whole milk ricotta, lemon zest, lemon juice, grated Parmesan, olive oil, minced garlic, salt, black pepper, and red pepper flakes. Mix until everything is smooth and creamy.

Combine Pasta and Sauce: Add the hot drained rigatoni to the ricotta mixture. Toss it gently, slowly incorporating reserved pasta water until the sauce reaches a creamy consistency that clings beautifully to the pasta.

Add Arugula: Fold in the arugula, letting it wilt slightly from the warmth of the pasta.

Taste and Serve: Adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper.