Lemon Fusilli with Arugula

Show: Barefoot ContessaEpisode: Photo Finish

Rated: 5 stars out of 5Rate itRead users' reviews (190)

RECIPE
COMMENTS & REVIEWS(190)

Cook Time:
30 min
Level:
Easy
Yield:
4 to 5 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 30 min
Total:: 40 min

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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.

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Comments & Reviews

recipe Lemon Fusilli with Arugula
null null, null 02-08-2010
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A few additions...
Rated: 4 stars out of 5

I love this recipe and often use fresh spinach instead of arugula and add in shrimp to round out this as a meal.
recipe Lemon Fusilli with Arugula
Bronx Bronx, NY 02-04-2010
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Totally Overrated
Rated: 2 stars out of 5

I was excited about this one because Ina almost never disappoints and because the ratings were so good. But we felt it really... lacked any depth at all. Aside from the strong lemon taste, we didn't find any other flavors to compliment it or balance it out - Just the strong sourness of the lemon, which wasn't really enough...Read more
recipe Lemon Fusilli with Arugula
Karen Mundelein, IL 02-02-2010
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Too Much Lemon
Rated: 1 stars out of 5

I am a huge Ina fan, but this recipe was horrible. The lemon was very overpowering and I didn't like it mixed with the cream.... Read more
recipe Lemon Fusilli with Arugula
Mo Los Angeles, CA 01-31-2010
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Ina's recipes are so reliable
Rated: 5 stars out of 5

I am a pretty decent cook, with tons of cook books, but in the last few months, I find myself returning again and again to... Ina's recipes, both on the Food Network and in her books which I have purchased over the years. This recipe is especially good for a dinner party. You can do a lot of the prep work in advance, including the broccoli and cream sauce, and just assemble at the last minute. The only thing I did differently was to add tarragon to the cream sauce. The men at my dinner party had thirds! Read more
recipe Lemon Fusilli with Arugula
Andrew Saint Cloud, MN 01-31-2010
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Friends were asking for it!
Rated: 5 stars out of 5

Ina -- this recipe is delicious, healthy, and light. It is summery and even in frosty Minnesota in January, makes your... evening feel like a warm July evening. I made this for my friend Erin and I and she made a point to ask me for the recipe long after we enjoyed it. Thanks for your genius!Read more
recipe Lemon Fusilli with Arugula
Susan Clearwater, FL 01-28-2010
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Best Pasta Salad Ever!
Rated: 5 stars out of 5

Thanks, Ina, for another wonderful & easy recipe. My daughter LOVES the arugula.