Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten

1. 1

   Heat the olive oil in a medium saucepan over medium heat.

2. 2

   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.

3. 3

   Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

4. 4

   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.

5. 5

   Drain the pasta and return it to the pot.

6. 6

   Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.

7. 7

   Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.