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Lemon Fusilli with Arugula Recipe

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This recipe for Lemon Fusilli with Arugula is from The Yates Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
2 cloves garlic, minced
2 C. heavy cream
1 lemon
2 t. Kosher salt
1 t. pepper

1 bunch broccoli
1 pound dried fusilli pasta
½ pound baby arugula (roughly chopped)
½ C. freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Directions:
Directions:
1. 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

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

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, 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.

Toss well, season to taste, and serve hot.
Personal Notes:
Personal Notes:
Dad's favorite dish!

 

 

 

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