Lemon Fusilli with Arugula

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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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The lemon really makes this dish... Although I didn't boil the broccoli, instead I sauted the broccoli and tomatoes in a little olive oil and garlic for like two minutes

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Good recipe but nothing over the top about it. It is a nice change of pace in my new vegetarian diet.

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I love most of Ina Garten's recipe but this one was just too much. It was good but the lemon and lemon zest was too overpowering. Next time, I would like to decrease both by half and decrease the baby arugula by half so the bitterness doesn't overpower the dish.

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I love this pasta!! I make it once a week for my family and they enjoy it as much as I do.

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This was pretty tasty! The only thing I didn't like is how many pots you need to make it! I took this dish to a potluck, and by the time I got there and we started eating, it had gotten cold, but it was STILL really good, so that's definitely a plus!

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this is just to die for.....yay Ina

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This has become a family favorite. The cream and garlic prevent the acid from the lemons and tomatoes from being overwhelming. It actually makes the tomatoes sweeter. I sometimes add fresh basil leaves or grilled chicken. I got my recipe from the cookbook and there is no broccoli in that version!

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This recipe is completely awesome, for once a new pasta recipe unlike anything we've ever tried before. Will definitely make this again. Next time we'll probably throw in an anchovy fillet or maybe some boletes to add a little extra umami, but outstanding as written.

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Outstanding! I added mushrooms because there are very few dishes in this world that aren't improved my a few mushrooms, in my opinion. : It was absolutely delicious and quick and easy to make.