Lemon Fusilli with Arugula
We love to have this for holiday celebrations. Whether for a birthday, Christmas, or Valentines day, it is fresh and pretty on any table. My Mom discovered it in an Ina Garten cookbook. There is always an occasion to make Lemon Fusilli!
1 TBS good olive oil
1 TBS minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and ground black pepper
1 lb dried fusilli pasta (or similar style to soak up creamy goodness – I often use rotini)
½ pound baby arugula (or 2 bunches of regular arugula, stems removed and leaves cut into thirds)
½ cup freshly grated Parmesan cheese
1 pint grape or cherry tomatoes, halved
-Heat olive oil in medium saucepan over medium heat. Add the garlic, and cook for 60 seconds.
-Add the cream, the zest and juice of 2 of the lemons, 2 tsp salt, and 1 tsp pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
-Bring a large pot of water to a boil, add 1 TBS salt and the pasta, and cook al dente according to package directions, about 12 minutes, stirring occasionally.
-Drain pasta and return it to the pot immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.
-Pour the hot pasta into a large bowl, add arugula, Parmesan, and tomatoes.
-Cut the last lemon in half lengthwise, slice it 1/3 inch thick crosswise, and add a few slices to the pasta.
-Toss well, season to taste, and serve hot.
This recipe is going on vacation with us! There are 8 of us cooking for each other on alternate nights and and I know this will be the favorite.
You will love it Janet! It’s fresh and very flavorful.