Lemon Fusilli with Arugula

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All of my favorite things -- peppery arugala, pasta and wonderful lemon sauce! This is an excellent, easy dish that can be made in no time. I even "lightened" it up a little by 1/2 using reduced fat milk and 1/2 heavy cream-- still had a great consistency. Leftovers even tasted good cold the next day!

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This recipe is a keeper. Will be making it again and again!! The flavors in this dish explode in your mouth.
Thank you, Ina for another great recipe.

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I made this dish tonight for my family and they absolutely loved it! The lemon sauce was delicious and perfect with the broc. and cherry tomatoes. I left out the arugula (not a huge fan of wilted greens. Will definitely be making this again!

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Delicious, but I only used half the lemon. Even with half, it was still very tangy, so I added some cremini mushrooms to the cream sauce. It was my first time eating arugula, and I loved it in this dish. Will definitely make again.

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Light and tasty, which is deceiving given the heavy cream used. Everyone in my family really liked it and the veggies take away a little bit of guilt over the cream! I followed this recipe as given with the exception of adding the third lemon at the end. It had enough lemon flavor without. Will definintely be making it again.

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I made this for my family and they mostly enjoyed it, especially my mom who is a big lemon fan, but be warned, this dish is for LEMON LOVERS ONLY!!!! My brother, who is a picky eater and doesn't like cream sauces or citrus, didn't like it but said the cherry tomatoes and greens definitely helped balance it all out. My dad, who did like the dish, did agree that the lemon was very strong and he understood why my brother didn't like it. Overall, not a bad dish, thanks Ina!

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How do you keep this sauce from curdling when you add the acid of the lemon to the cream?

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It's so tasty and lemony!!! I twiked it little bit, instead heavy cream, I used The Laughing Cow Light Swiss Cheese wedges. I used two uncooked cups of fusilli whole wheat pasta, 4 wedges of cheese, 1/2 bunch sauted spinach in oil and garlic, cooked brocoli, 1/2 pint grape tomatoes, salt and pepper for taste and 1 lemon and parmasan cheese. In warm pasta, mix wedge cheese and it just melts right in and add all other ingredients. Tastes good!

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This is so delicious!!! I substitute Spinach for arugula. I serve it with grilled shrimp. This was the first dinner I made my now husband when we were just dating. He still asks me "can you make that lemon pasta you made the first time you cooked me Dinner?"

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This recipe is absolutely delicious (and this was after I substituted half and half for full cream!. I passed it on to my BF and she texted me during dinner to rave about it...her husband had three servings!