Lemon Fusilli with Arugula

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Picture of Lemon Fusilli with Arugula Recipe Photo: Lemon Fusilli with Arugula Recipe
Rated 5 stars out of 5
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Total Time:
40 min
Prep
10 min
Cook
30 min
Yield:
4 to 5 servings
Level:
Easy
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Ingredients

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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Wine Suggestion for This Recipe

Sauvignon Blanc

Sauvignon Blanc

Acidic, refreshing white wine

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Newest Ratings and Reviews

Read all 318 reviews

  • on June 12, 2013

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    So good! Next time, I will add more tomatoes and it will be even tastier!

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  • on May 28, 2013

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    Delicious!! One of my top 3 pasta dishes of all time! I HATE when people make healthy substitutions at the cost of taste, but I also find that Ina goes a little overboard with the heavy cream/butter/etc...I used one cup half and half and one cup heavy cream (instead of 2 cups heavy cream which cut it a bit and didn't effect the taste or consistency of the sauce at all. I also substituted 2 tbsp kosher salt for the 2 tbsp table salt (despite the fact that you're supposed to double the amount of kosher salt when substituting for table salt and found it to be perfectly salted. Lastly I used 3/4 cup grated parmesan instead of 1/2 cup and used Barilla Plus rotini pasta as it has fiber, omega 3 and protein. Wouldn't change a thing and am thinking it will be nice with a piece of grilled swordfish next time!!

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  • on May 21, 2013

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    Another great recipe from Ina. I made exactly as is but at the last minute, added some left over grilled chicken breast. My whole family loved it!

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