Lemon Fusilli Recipe

Name: Lemon Fusilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic minced; 2 cups heavy cream; 3 lemons; kosher salt; black pepper; 1 pound fusilli dried, corkscrew pasta; 1/2 pound greens fresh tender, chopped, ex: spinach, arugula; 2 cups cherry tomatoes halved; 1/2 cup freshly grated Parmesan

Servings: persons

1 tablespoon olive oil
2 cloves garlic minced
2 cups heavy cream
3 lemons
kosher salt
black pepper
1 pound fusilli dried, corkscrew pasta
1/2 pound greens fresh tender, chopped, ex: spinach, arugula
2 cups cherry tomatoes halved
1/2 cup freshly grated Parmesan

1
Heat the olive oil in a large skillet over medium heat. Add minced garlic and cook for 15-30 seconds. Add cream, the zest and juice of two lemons, two teaspoons kosher salt, and 1 teaspoon pepper. Bring to a boil. Reduce heat to medium-low, and simmer until slightly thickened (15-20 minutes).
2
Meanwhile, cook fusilli pasta according to package directions. Drain and set aside.
3
Once lemon cream sauce has thickened, add cooked pasta to the skillet. Cook over medium-low heat for 5 minutes.
4
Add chopped greens, halved cherry tomatoes and Parmesan to the skillet. Stir
5
Cut final lemon crosswise into thin slices. Add 3-5 slices to the skillet and stir.
6
Remove from heat and serve, using remaining lemon slices and extra Parmesan as garnish, if desired.

977

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cloves garlic minced, 2 cups heavy cream, 3 lemons, and more.

Yes, Lemon Fusilli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Fusilli

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