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Lemon Fusilli with Arugula Recipe

Lemon Fusilli with Arugula

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Average Rating:

Total Reviews: 316

Showing 81-90 of 316

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  • on February 07, 2011

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    I followed this recipe exactly the way it called for and i found it to be DISGUSTING, it had way to much lemon and way to much salt, it was so bad i don't think even think I would try again even with one lemon instead of two. I love Ina and her recipes but this was a FAIL!

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  • on February 07, 2011

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    This pasta was very good. I was concerned at first about the amount of sauce per pasta, but it was perfect. I paired it with some grilled lime salmon and it made a delicious side dish. I liked that it was light and didn't leave me feeling incredibly full. Will DEFINITELY be making this again!

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  • on February 01, 2011

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    EXCELLENT! Flavors were out of this world. I can't wait to make it again!

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  • on January 31, 2011

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    I made this twice. The first time I followed the recipe and it came out so sour that it was basically inedible. The second time I reduced the lemon in the sauce to 1/2 large lemon and didn't add the extra lemons. I also added boiled shrimp and went heavy on the parmesan. It was quite good but will reduce the lemon to 1/4 of a lemon the next time to make it more appealing to my kids. The tomatoes are excellent in it, and with the broccoli and shrimp, it's a one pot meal, which is always a plus.

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  • on January 28, 2011

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    It was good, but way too much lemon and salt. I ended up using more cream so it was still good. My family did enjoyed after all.

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  • on January 28, 2011

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    Extremely good! A taste of summer in the midst of a snowstorm. I used half the amount of arugula as 8 oz seemed like too much. Definitely will make again.

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  • on January 26, 2011

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    very simple and delicious. some changes I made - used 3 cups of heavy cream, added a bit more broccoli, little less arugula than what is mentioned in recipe, did not add lemon at all since was not sure if heavy cream would curdle up or not and put some Mrs. Dash and a bit more red pepper and black pepper....the result was really nice!

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  • on January 22, 2011

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    Fantastic! I adjusted though by not adding the broccoli (only because I've been eating a leftover broccoli salad all week and not adding the arugula because I don't care for wilted greens. After reading the reviews, I also omitted the lemon zest and only used the juice from two lemons. This was amazing. I could totally imagine it exactly as written and being perfection also though, although I really don't think the broccoli is necessary! Perfect with some nice bread! The sauce is absolutely fabulous.

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  • on January 21, 2011

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    I have to start out by saying I love lemon. However, did 1/2 the lemon as recommended and it was lovely. Then put lemon wedges on the table for those of us who like alot a lemon. Only used 3/4 the amount of pasta and it was just right. Next day it was dry when reheated and had to add a little water--maybe make 1 and 1/2 the sauce and save some for reheating the next day.

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  • on January 20, 2011

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    simple and delicious! I will definitely prepare this one again!

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