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Lemon Fusilli with Arugula Recipe

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This recipe for Lemon Fusilli with Arugula is from The Lamb Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon good olive oil
1 tablespoon minced garlic
2 cups heavy cream
2 lemons
Kosher salt and freshly ground black pepper
1 pound dried fusilli pasta
1/2 pound baby arugula
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Directions:
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, salt and 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 salt for flavoring, and the pasta. 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, and tomatoes. Toss well, season to taste, and serve hot.

**I suggest adding the arugula a little at a time, until you reach the pasta to greens ratio you're looking for. You may not need the entire 1/2 pound.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
Love making this as a side dish, but would also be a great vegetarian main. Try making with different veggies, depending on what you have. It is great with broccoli!

 

 

 

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