Cheesy Pasta Presto

4 cups arugula leaves, 2 small bunches or 1 prewashed bag or container (substitute baby spinach)

1 cup whole-milk ricotta cheese

1 cup grated parmigiano-reggiano, plus more for passing at the table

1. Place a large pot of water over high heat and bring to a boil.  Salt the water liberally, add the pasta, and cook al dente.  Heads up; right before draining, remove and reserve about 1 cup of the pasta cooking liquid
2. Once the water is almost ready for the pasta, place a large skillet over medium-high heat.  Add the EVOO and pancetta and cook until crispy, 3 to 4 minutes.  Add the onions and garlic, and season with salt, pepper, and the red pepper flakes.  Zest the lemon and orange directly into the pan, then squeeze the juice from both into the pan.  Add the chicken stock and bring it up to a bubble, then turn off the heat.  Coarsely chop the basil and arugula.  Drain the pasta and add it and the reserved cooking liquid to the skillet.  Stir in the ricotta, parmigiano, basil, and arugula. Transfer to serving dishes.