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Cook the pasta in salty water according to the packet instructions.
Place a skillet on a medium heat and fry the garlic for a minute until fragrant.
Remove the pan from the heat and add the ricotta, lemon zest and juice, salt and pepper and enough pasta water to bring the sauce to the desired consistency.
Drain the pasta and toss with the arugula in the colander.
Add to the sauce, mix well, and serve.