Lemon Fusilli with Arugula

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This is one way to get meat eaters to love vegies. Great side or a main course.

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I heeded the warnings of other responders and used half the salt and less of the lemon called for, but I think it would have tasted great following the recipe as is. Just keep tasting the sauce as you cook it to check and see if you think it need more of something. Fabulous!

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Made this according to the recipe except changed out the tomatoes for some red peppers and added some chicken to make it a meal. The cream and lemon taste was a little nauseating however (and I'm a big lemon lover. Perhaps served as a side dish in smaller quantities would have helped this. Didn't care for the leftovers the next day either.

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This is a quick and very easy recipe and it's fantastic!

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I never comment on the many recipes but this was exceptional. I love lemon and the was lemoney and creamy and very good. I used it as a side wih grilled chicken on the grill and it made a nice paring with the smokiness of the chicken. I was a little leary about the arugule (this was my first time using it because of the pepperiness but it was wonderful. I will make this again and again.

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I picked this recipe for my kids to make for my mother-in-law and myself. We served it with grilled chicken and sauteed snap peas. I did warn them about the lemon comments, so since our lemons were so large, we just gradually added until it was to our liking. I also had the kids use 1 cup half and half and 1 cup cream. This helped a little in keeping it lighter.

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I made this with my Aunt (we both love to cook and found this interesting, but thought with some work, it would be fantastic! We would double the sauce, but not the lemon zest or juice it in. We like lemon, but it was overpowering to say the least. Lemon slices make it pretty, but the added flavor wasn't needed. We found it needed a lot more salt and pepper than it called for. My Aunt further doctored hers with a little Goddess dressing.

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I loved this recipe and so did my guests! It is just jumping with lemony goodness and fresh flavors. If you want a recipe to impress with little stress, this is it. Ina Garten, you rock!!!

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I like how the lemons kept the cream sauce from being too heavy.

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After reading all the previous reviews I made the following changes and it was perfect, reheatable, and a definate keeper recipe.

Use 3 cups heavy cream instead of 2. (this is not for anyone on a diet and do not try to substitute lower fat products
Use 1 cup fresh grated parmesean (no green can stuff
You can substitute baby spinach if you cannot find arugala.
Use the juice of 2 lemons but not the rind with the 3 cups cream.
Grate extra parmasean over each serving and freshly grated black pepper.
I also used fresh seasalt and roasted garlic that is fresh ground. (available at Costco.

I will be serving this on a regular basis.

You will not be disappointed....just several pounds heavier!

a.