Lemon Fusilli with Arugula

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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.

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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.

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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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Completely wonderful....I added fresh organic spinach and roasted chicken breast to make it a complete meal. My husband rated it "Stunning" and practically licked the bowl.....but he is British so he stopped himself.....because "What would the Queen think?" As I was scraping my plate clean because it was so delicious and I don't give a wink what anybody thinks about me loving my food???!!!!

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This is absolutely de-lish!! Very easy and flavorful. Another hit from Ina...

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this sauce is simply wonderful !
I have made this soooooo many times .... different adaptations each time .... chicken ... fresh herbs. Trader Joe's lemon pasta is awesome with this! A winner.

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So yummy! I have made this several times and would make this more often if it were lower in fat. I usually leave out the third lemon, there is plenty of great lemon flavor already.

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I don't use as much cream, but I love a little more garlic and the lemon flavor is great. The toms need to be cooked a tiny bit IMO, and the arugular and Parmesan aren't even necessary. I've made it with chicken, just roasting some Ina's favorite way (olive oil, salt, pepper and shred it after cooling. Also made the recipe vegan using coconut milk and as long as you season well it always turns out great. I took some pictures on my blog.

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This is one of my favorite recipes! I've made it with or without broccoli. Also, I swap half & half for the cream. So flavorful!! Note: when you add the lemon to the cream, it will look curdled. Don't worry about it, it all comes together in the end.

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Love, love love this recipe....great lemon flavor a must. I did not have broccoli and honestly, don't think I would like the broccoli in this dish so,,,,,,I added a bag of "organic" sweet peas with baby onions and it was soooooooo good. I have made this dish several times before and it was always great but this one tonight just had enough lemon juice and zest so that it really came through with fantastic flavor. And, I also added some Greek cheese which I love - I am getting pretty sick and tired of everything Italian as if nothing else exists - what a mistake. Will make this again many times over.