Lemon Fusilli With Arugula
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Olive Oil (good)1 tbsp
Garlic (minced 2 cloves)2 cups
Heavy Cream3
Lemons1 bunch
Broccoli450 g
Fusilli Pasta (dried)1 cup
Freshly Grated ParmesanDirections:
1
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds
2
Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper
3
Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken
4
Meanwhile, cut the broccoli in florets and discard the stem
5
Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm
6
Drain the broccoli and run under cold water to stop the cooking
7
Set aside
8
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
9
Drain the pasta in a colander and place it back into the pot
10
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
11
Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli
12
Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta
13
Toss well, season to taste, and serve hot