Spaghetti with ricotta and lemon

Ingredients:

• 450 g spaghetti
• 450 g ricotta
• Grated zest of 1 lemon + 2 tbsp. freshly squeezed lemon juice
• 1.5 cups young arugula

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain the pasta in a colander and discard 1 cup of water.
2. Combine the ricotta, lemon zest, lemon juice, and 1/2 teaspoon each of coarse salt and pepper in a large bowl. Stir in 1/2 cup of the pasta water and the arugula. Toss with the pasta. Taste, adjust the seasoning, and add more water if needed. Serve the pasta hot.