Ingredients
- 1 tablespoon good olive oil
- 1 tablespoon minced garlic (2 cloves)
- 2 cups heavy cream
- 3 lemons
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli
- 1 pound dried fusilli pasta
- 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes, halved
Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Meanwhile, 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.
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, about 12 minutes, 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. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Photo: Lemon Fusilli with Arugula Recipe
















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By Flygirl Cate
Albuquerque, NM
on May 19, 2013
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I love this recipe. The combination of all the ingredients as very tasty. A virtual party in your mouth. I love the arugula. I did use half and half as opposed to heavy cream and it turned out well. This is a great spring or summer dinner. We are trying to do Meatless Mondays and this fits perfectly.
By Yunicita
on May 03, 2013
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Everything about this dish is amazing. I used an extra garlic clove (per other reviews half & half & 2 lemons. It's not too lemony, and the garlic flavor is yummy. Btw, I've also made this with quinoa pasta, and everyone liked the traditional old pasta way better. It's definitely delicious while its warm, so not sure about serving as a cold summer salad.
By Chef #985822
on April 29, 2013
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Love this! Make it every spring as a side dish with grilled, spicy garlic shrimp. I never use the broccoli either as some have said and I use a little less arugula and add more garlic. My favorite way to ring in spring.
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