Lemon Ricotta Spaghetti with Arugula

INGREDIENTS

• 1/4 cup extra virgin olive oil
• salt
• juice from 1 lemon
• 1 cup fresh ricotta, homemade or best quality
• 1 pinch red pepper flakes
• 4 cups lightly packed arugua
• 2 cloves garlic, sliced lengthwise as thinly as possible
• 1/2 pound spaghetti [I use whole wheat but use whatever you prefer]
• 4-6 tablespoons leftover ricotta whey or leftover pasta boiling water
• 2 tablespoons lemon zest, from 1-2 lemons