Lemon Fusilli with Arugula

I saw Ina's show on the Food Network a few weeks ago, where she was making this dish. It looked so delicious & I've been wanting to try it.
Last night, I decided to make it. It's so good & surprisingly, even with the cream, it's very light tasting. I love the creamy lemon sauce. It's the perfect summer evening meal, or side dish & it helps that it's pretty kid-friendly too!

Begin by preparing some ingredients. Cut the florets off 1 bunch of broccoli & mince 2 cloves of garlic.

Grate the zest of 2 lemons & juice them.

Measure 2 cups of heavy cream & grate a 1/2 cup of Parmesan.

Halve 1 pint of cherry tomatoes, or dice a large tomato & wash 5 ounces of baby arugula.

Next, cook the broccoli florets in a large pot of boiling, salted water for 2 minutes. Drain & rinse with cold water. Set aside.

Then, heat 1 tablespoon of olive oil in a medium saucepan. Add the minced garlic & saute for 1 minute. Add the heavy cream, lemon juice & lemon zest. Bring to a boil, reduce the heat to a simmer & cook for 20 minutes, or until the sauce thickens.

Meanwhile, cook 1 pound of Fusilli, or Rotini according to the package instructions.
Drain the pasta & return it to the pot. Stir in the cream sauce. Put the pot over medium heat & cook for 2-3 minutes, or until most of the sauce is absorbed into the pasta. Pour into a large serving bowl,

& toss in the tomatoes, arugula, cooked broccoli & Parmesan. Season to taste with salt & pepper & serve hot.

Lemon Fusilli with Arugula

Adapted from Barefoot Contessa
Serves 5

1 tablespoon olive oil
2 cloves garlic, minced
2 cups heavy cream
2 lemons
1 bunch broccoli
1 pound Fusilli pasta
5 ounces baby arugula
1/2 cup grated Parmesan cheese
1 pint cherry tomatoes, halved

In a medium saucepan, saute the garlic in the olive oil for about a minute. Add the cream, zest of 2 lemons, and the juice from 2 lemons. Season with salt & pepper & bring to a boil. Lower the heat to a simmer & cook for 20 minutes, or until the sauce begins to thicken.

Meanwhile, cut the broccoli florets into bite-sized pieces & discard the stem. Blanch them in a large pot of boiling, salted water for 2 minutes. Drain, rinse with cold water & set aside.

Cook the pasta according to package instructions. When done, drain & return to the pot & place back on the stove over medium heat. Stir in the cream & cook for about 2-3 minutes, or until most of the sauce gets absorbed by the pasta.
Pour the hot pasta into a large bowl & toss in the arugula, Parmesan, tomatoes & cooked broccoli.
Toss well, season to taste & serve hot.
Click here for the printable recipe.