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Lemon Fusilli with Arugula

Lemon Fusilli with Arugula
PREP TIME
10 min
COOK TIME
30 min
YIELDS
4 - 5 servings

2006, Barefoot Contessa at Home, All Rights Reserved.

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Ingredients

1
Tbsp good olive oil
1
Tbsp garlic, minced (2 cloves)
2
cups heavy cream
3
lemons
Kosher salt and freshly ground black pepper
1
bunch broccoli
1
lb(s) dried fusilli pasta
½
lb(s) baby arugula, (or 2 bunches of common arugula, leaves cut in thirds)
½
cup Parmesan, freshly grated
1
pt grape or cherry tomatoes, halved
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Directions

Step 1

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Step 2

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Step 3

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

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