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Lemon Fusilli with Arugula Recipe

Lemon Fusilli with Arugula

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Average Rating:

Total Reviews: 315

Showing 21-30 of 315

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  • on May 15, 2012

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    This was amazing! I tried it with a few changes, and now I make it for my family, ALL THE TIME. It's a family favorite, HOWEVER!!!!----- this recipe is not for you if you are not a big lemon fan, if you follow the recipe with the zest and juice of the lemons, it comes out with a strong lemon flavor. I love the flavor but my best friend isnt a fan because of the strength of the lemon.

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  • on May 12, 2012

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    This was so delicous. I have been really enjoying lemons in my cooking lately (used to hate them! so I was excited to try this recipe where lemon is the starring ingredient. This certainly didn't disappoint. The fresh cherry tomatoes are a very refreshing addition as well. If you love lemons, you'll love this tasty dish!

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  • on April 22, 2012

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    So so good! Will definitely make this recipe again! The only thing I changed was that I roasted the broccoli and tomatoes and only added one tsp of salt.. Works very well. Thanks Ina!

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  • on April 15, 2012

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    This was delicious! I did not salt the water for the broccoli or pasta and do not think it was missing it at all! Very easy and quick!

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  • on April 02, 2012

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    Watched an episode where she was making this and thought it looked really good, even though I don't like tomatoes or arugula. I decided to make it and it was wonderful!! The only things I did differently was leave the tomatoes on the side and instead of arugula, I added pepperoni and it was great!! Family agreed - Definitely do again!

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  • on March 31, 2012

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    I love Ina and most of her recipes are 5 star rated by me, but this one is not one of her best. There is an enormous amount of heavy cream in it, but the cream doesn't really add much except A LOT of calories. I'm no health nut, but I'd rather save those calories for one of her delicious desserts where you can really appreciate the richness of the ingredients.

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  • on March 27, 2012

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    Fabulous recipe. Thanks, Ina! After reading the reviews, I was cautious with the salt and only used a generous pinch in the sauce vs. two teaspoons..and that was plenty. The pasta and the broccoli are cooked with lots of salt and there is a 1/2 cup of Parmesan in the dish. Also, I believe the problem with the disparity between the perfect vs. the two lemony reviews may have to do with the variation in the sizes of lemons in the market these days. I measured out two smallish lemons and got under 1/3 cup juice and that was perfect. My family loved the recipe and gave it five stars. I have been looking for hearty dishes for my vegetarians to have as alternatives to the ham on Easter. This just may be on our Easter table!

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  • on March 25, 2012

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    The lemons I used were very large, so I only used two, given the comments about the prominence of lemon. I didn't add the fresh lemon to the pasta at the end. This was very good -- my family loved it. I'm glad I didn't use three lemons, though, as the lemon taste would have been overpowering. I loved the different textures and flavors that played throughout--the tart note of lemon, the sweetness of the tomatoes, the peppery arugula, and the creamy sauce. I doubled the parmesan. This is a very nice spring and summer dish. I will make it again, but will cut back on the lemon a bit, and may add butter to the cream mixture so that it is more like an alfredo sauce. I served it with the tri-berry muffins from her Barefoot Contessa at Home cookbook (where the lemon fusilli recipe is also published, sans broccoli. Ina's my favorite chef.

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  • on March 23, 2012

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    delicioso

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  • on March 22, 2012

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    I used spinach - 1 cup cream and 1 cup whole milk....and then at the end...ground fresh nutmeg... a great low fat addition (you can use qunoia pasta as an additional low fat - addition. Ina... you are without a doubt my favorite chef... people tell me I am your alaska sister... and I do believe I am.!!!!.


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