Instructions

• Fill a large pot with water, salt it generously, and bring to a rolling boil.
• Add the pasta to the boiling water, start timing, and cook until barely al dente (check package; this penne will take about 10–15 minutes depending on altitude).
• While the pasta cooks, wash the arugula and basil and spin or pat dry if needed. Coarsely chop the arugula and chop the basil.
• Zest the lemon(s) to yield 1 tablespoon lemon zest and squeeze enough lemon juice to yield 1 tablespoon.
• Measure out 1 cup ricotta cheese and 1 cup grated Parmesan cheese.
• In a bowl large enough to hold all the pasta and sauce, combine the ricotta, Parmesan, 1 tablespoon extra virgin olive oil, the lemon zest, the lemon juice, and salt and fresh ground black pepper to taste. Stir until smooth and combined.
• Heat the remaining 1 tablespoon extra virgin olive oil in a large frying pan over medium-high heat. Add the chopped arugula and chopped basil and sauté just until barely wilted, about 1–2 minutes.
• Add the wilted arugula and basil to the ricotta-Parmesan mixture and stir to combine.
• When the pasta is al dente, scoop out and reserve 1/3 cup of the pasta cooking water, then drain the pasta in a colander.
• Add the hot drained pasta to the bowl with the sauce and toss gently, adding as much of the reserved pasta water as needed (up to the 1/3 cup) to make a creamy mixture.
• Serve warm or at room temperature, and offer extra freshly grated Parmesan at the table if desired.