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Lemon Fusilli with Arugula Recipe

Lemon Fusilli with Arugula

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (316)

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Average Rating:

Total Reviews: 316

Showing 71-80 of 316

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  • on April 05, 2011

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    Way too much lemon & salt. I think that less of those, and some herbs would have made a difference.

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  • on March 20, 2011

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    delicious! The only reason it is not a 5 star is I had a hard time getting the salt right. I have no idea how raters felt this was too salty!?!? The flavors are really amazing together. I paired it with a really nice salmon. I also made some shrimp for my husband (his preference over salmon. I LOVE Ina's recipe's and this is also very good. She always has the freshest flavors!

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  • on March 20, 2011

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    This recipe turned out so good! Perfect with chicken. I ate it for a couple days after and reheated well. Another amazing recipe from Ina. Looking forward to using fresh tomatoes from my garden in the summer!

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  • on March 16, 2011

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    This is absolutely delicious!! it is a great amount of lemon, I disagree with other reviewers. As for the salt, any cook would tell you that you should salt to taste, try putting in a little bit, see how it tastes, and then add more instead of putting all of it in at once. I personally made it without the broccoli as I thought that would make it a bit too heavy. We had it with grilled pork tenderloin and a salad and it was amazing. I had a group of 11 and everyone, including two 3 year olds and a 6 year old loved it!

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  • on March 12, 2011

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    delicious, not sure why others thought it was overpowering in lemon or salt....???? found out my arugula was not so fresh, so had to leave it out :( But overall, SUPER yummy. Don't fear curdling the cream and lemon, mine came together easily. I'd say an easy, yummy side or pasta dish, will definitely make again. (felt healthy with the veggies in there!

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  • on March 12, 2011

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    Another great recipe. The ingredients blended perfectly for a wonderful meal.

    Why do people change the recipe and then post a comment?

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  • on March 06, 2011

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    Great recipe! Love all the ingredients...however did not have all on hand. First I cut down the ingredients because it was only me. Kind of just winged it. I did not have any lemons so I used a grapefruit. I also had some tarrgon I really needed to use which I love so I minced some up and put in in the sauce. And a splash of white wine. I also put some tuna at the end in for added protien. It came out really good...I would like to try the actual recipe next time! :

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  • on February 25, 2011

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    We thought it was unique and delicious. My husband's only comment was to cut back on the lemon next time. Also, half the recipe if it's just the two of you, like us. We paired it with mussels sauteed in butter, garlic and white wine - fantastic!

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  • on February 19, 2011

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    Loved this pasta. Hubsband immediately asked "why haven't you made this for me before now?!" as always, flavors are perfectly balanced.

    Question: any tips on how to reheat?

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  • on February 18, 2011

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    I have a very picky vegetarian friend and she loves this, so do I. This pasta is so flavourful and yummy! When I cook it for my husband and I, I grill shrimp and add them to it. I highly recommend this recipe.

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