Lemon Fusilli with Arugula

1. 1

   In a medium saucepan, saute the garlic in the olive oil for about a minute.

2. 2

   Add the cream, zest of 2 lemons, and the juice from 2 lemons.

3. 3

   Season with salt & pepper & bring to a boil.

4. 4

   Lower the heat to a simmer & cook for 20 minutes, or until the sauce begins to thicken.

5. 5

   Meanwhile, cut the broccoli florets into bite-sized pieces & discard the stem.

6. 6

   Blanch them in a large pot of boiling, salted water for 2 minutes.

7. 7

   Drain, rinse with cold water & set aside.

8. 8

   Cook the pasta according to package instructions.

9. 9

   When done, drain & return to the pot & place back on the stove over medium heat.

10. 10

    Stir in the cream & cook for about 2-3 minutes, or until most of the sauce gets absorbed by the pasta.

11. 11

    Pour the hot pasta into a large bowl & toss in the arugula, Parmesan, tomatoes & cooked broccoli.

12. 12

    Toss well, season to taste & serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.