Lemon Fusilli with Arugula

Ina Garten

2006, Barefoot Contessa at Home, All Rights Reserved

Show: Barefoot ContessaEpisode: Photo Finish

Picture of Lemon Fusilli with Arugula Recipe Photo: Lemon Fusilli with Arugula Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 283 Reviews
Total Time:
40 min
Prep
10 min
Cook
30 min
Yield:
4 to 5 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Wine Suggestion for This Recipe

Sauvignon Blanc

Sauvignon Blanc

Acidic, refreshing white wine

Quick Video Tips

Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.

Wine 101: Get All the Basics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 283 reviews

  • on December 21, 2011

    Flag

    I love most of Ina Garten's recipe but this one was just too much. It was good but the lemon and lemon zest was too overpowering. Next time, I would like to decrease both by half and decrease the baby arugula by half so the bitterness doesn't overpower the dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 18, 2011

    Flag

    I love this pasta!! I make it once a week for my family and they enjoy it as much as I do.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 23, 2011

    Flag

    This was pretty tasty! The only thing I didn't like is how many pots you need to make it! I took this dish to a potluck, and by the time I got there and we started eating, it had gotten cold, but it was STILL really good, so that's definitely a plus!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Lemon Icebox Bars

Lemon Icebox Bars

By: Ellie Krieger
Rated 4 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google