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Lemon Fusilli with Arugula Recipe

Lemon Fusilli with Arugula

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Average Rating:

Total Reviews: 315

Showing 121-130 of 315

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  • on July 13, 2010

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    I really didn't like this. The lemon was so overpowering and made the cream taste sour, especially with the garlic, even though my sauce was nice and velvety. I love most of Ina's recipes, and this certainly doesn't make me lose faith in any of them, I just thought it is only fair for future readers to see that not everyone thinks this particular recipe is a "blow you out of the water" hit. If you love lemon in savory dishes, though, this is the recipe for you!

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  • on July 11, 2010

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    This is one of my favorite Ina recipes!! Very easy to make and can play around with the ingredients depending on what you have on hand!! I usually don't use as much lemon as she suggests, but thats just a personal preference!

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  • on June 28, 2010

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    I have made this recipe twice now and it comes out perfect ever time. The flavors and the lightness of the pasta is remarkable. It is quick and easy to make. This is definitely a keeper!

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  • on June 25, 2010

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    I made this pasta a couple of times! It was so delicious! I even added diced chicken.

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  • on May 16, 2010

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    I made this recipe to get rid of some leftover ingredients from Ina's Caesar Club sandwiches. With that said, I used sun-dried tomatoes in this pasta, and they gave it a subtle sweetness. I will be using them next time I make this pasta. Quite frankly, I found the broccoli superfluous in this recipe and will be omitting it next time. Others have said that this pasta is not lemony enough. I could have used a little more lemon, but as the recipe is written, the lemon turns this dish into a light pasta perfect for spring.

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  • on April 20, 2010

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    I used all three lemons for the juice. Next time I will only use 2 lemons. But this was delicious and the best part was how easy it was to make.

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  • on April 19, 2010

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    I've made this recipe five or six times and it is delicious. It is great as a main dish or as a side-dish. It's good hot or cold. It's just all around excellent. Two tips:

    (1 Be careful with the salt. Use kosher (DON'T use regular and make it to taste.

    (2 This recipe has quite a few moving parts -- zesting, chopping, blanching, etc. Do all your zesting, cutting, and chopping before starting -- that way the actual cooking feels much more relaxed!

    This is one of our staples -- it's DELISH!

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  • on April 18, 2010

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    I was laying on the couch watching Ina make this pasta and then I realized that I had all of the ingredients. It was so easy to make and SOOOOOOOOOOOOO good!! Lemons are one of my favorite things to cook with and this was definitely something I had never tried before. I really looked forward to the leftovers the following day!!

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  • on April 06, 2010

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    I used all the cream required, cause I love cream sauce! But I only used two lemons instead of three, and I think it was just perfect. I think I will try to do half and half next time, just to try it. I loved the peppery arugula and I used broccolini instead of regular broccoli--it just seems like a better choice. I love how easy this recipe is to manipulate and how easy it is in general. I had to add some flour to the sauce to thicken it up, but it was absolutely perfect. Thanks Ina!!

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  • on March 30, 2010

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    This is one of my favorites of Ina's. I've made it several times, always exactly as the recipe suggests. I really don't think it's too much lemon at all. This is always a huge hit for company. It's a bit on the labor intensive side, but it's absolutely worth it. Thanks, Ina!

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