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Lemon Fusilli with Arugula Recipe

Lemon Fusilli with Arugula

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (316)

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Average Rating:

Total Reviews: 316

Showing 301-310 of 316

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  • on April 15, 2007

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    This was phenomenal! I had some broccoli and asparagus that needed to be used, so I cooked them in the pasta for the last minute or so. Light and refreshing. My current pasta favorite.

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  • on April 13, 2007

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    I made this for dinner tonight and i LOVED it! I was a little confused about the broccoli b/c when i saw Ina make it she used broccoli but it was left out of the recipe...but i steamed some broccoli and put it in anyway. I also added chicken, pine nuts, and capers. It was FABULOUS and so easy too! It looks like something that would have taken you a long time and the presentation is wonderful with the green of the arugula (and broccoli, the red of the tomatoes, and the yellow of the lemon. I did feel that I needed to add a little more salt then it called for. I will definitely be making this again and again!

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  • on April 13, 2007

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    I just want to say that I will be making this pasta tonight (I have not tried her recipe yet, but for those of you who are new to Ina's recipes, I have made probably 100 of her recipes and they have all turned out wonderfully. When making Ina's dishes, I have no reservations about spend more money for the ingredients; I have no doubt that when I make this tonight that it will be a winner.

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  • on April 12, 2007

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    I made this for dinner last night and it was a hit! It was delicious and I will definately make it again! Loved it! Ina is one of my favorites.

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  • on April 11, 2007

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    This recipe is filling and has great flavor. I used two lemons instead of three (as she did on the show and felt that was plenty (and I LOVE lemon. I also added one thing that I thought really put it over the top......pine nuts. Very yummy!!

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  • on April 11, 2007

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    Very easy, very tasty

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  • on April 10, 2007

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    On the show, brocolli was used. I had asparagus and it worked very well. I also did not want to use as much cream so I used 2% milk and cream, it took a little while longer to thicken, but was still excellent..

    I will be making this again and again

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  • on April 10, 2007

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    Did anyone else have a problem with the sauce curdling? I used half and half (which is just cream and milk to cut the fat. I made the sauce 2 times and it curled both times. The taste of the sauce was good though and I added chicken and used wheat pasta.

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  • on April 10, 2007

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    this was excellent quick and easy i make it about once a week now

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  • on April 10, 2007

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    This was so easy to make, and so delicious too. I added shrimp, for protein, to the white sauce for 5 minutes before pouring it over the pasta; it was fabulous. I used white pepper in addition to the black, and it gave it a wondeful flavor.

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