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Lemon Fusilli with Arugula Pasta Recipe

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This recipe for Lemon Fusilli with Arugula Pasta, by , is from Auger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brittney Sheffield


1 Tbs. olive oil
1 Tbs. minced garlic (2 cloves)
2 c. heavy cream
3 lemons
kosher salt & freshly ground black pepper
1 lb. dried fusilli
lb. baby arugula (or 2 bunches regular arugula, stems removed & leaves cut into thirds)
c. freshly grated parmesan cheese
1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat.
Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the 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.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally.
Drain the pasta and return it to the pot.
Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.
Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes.
Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.




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