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Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving 1 cup of pasta water.
In the same pot, combine the pasta, ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Mix together.
Slowly add the reserved pasta water, stirring until the sauce reaches a creamy consistency. The more water you add, the creamier the sauce.
Stir in the arugula and season with salt/pepper to taste.
Garnish with basil and Parmesan.