Lemon Ricotta Pasta

1. Boil water for pasta and cook according to package directions. Make sure to reserve 1/2 cup of the cooking water after you strain out the pasta.

2. Once the pasta is boiling away, begin cooking the sauce. In a nonstick pan over medium heat, heat the olive oil, ricotta, lemon juice and lemon zest (reserve a pinch for sprinkling on top). Cook for no more than 3 minutes until combined and then add the pasta, olives and arugula. Add the reserved cooking water one pinch at a time to add volume to the sauce. Serve immediately.