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Lemon Fusilli with Arugula
Ingredients
1 T good olive oil
1 T minced garlic (2 cloves)
2 C heavy cream
3 lemons
Kosher salt & freshly ground
black pepper
1 bunch broccoli
1 pound dried fusilli pasta
½ lb baby arugula
(or 2 bunches
of common arugula, leaves cut in thirds)
½ C freshly grated Parmesan
1 pint grape or cherry tomatoes,
halved
Directions
Heat the olive oil in a medium saucepan over medium heat,
add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons,
the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to
a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to
thicken.
Meanwhile, cut the broccoli in florets and discard the
stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes,
until tender but still firm. Drain the broccoli and run under cold water to
stop the cooking. Set aside.Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta.
Toss well, season to taste, and serve hot.
BONUS FEATURE:
