Lemon Fusilli with Arugula
Tender broccoli, juicy tomatoes, peppery arugula and Parmesan come together with fusilli for an easy spring pasta bound together with a creamy lemon sauce. Dovetailing Tip: Cook an additional 8 ounces of fusilli pasta to have ready for day 5 for Mediterranean Pasta Salad.
Serving size: 4
Calories per serving: 926
1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated parmesan
1 pint grape or cherry tomatoes, halved
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.
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