Spring Lemon Pasta With Arugula

1. 1

   Heat the olive oil in a medium saucepan over medium high heat. Add garlic, cook for a minute. Add cream along with lemon zest and juice, 1 teaspoon salt and 1 teaspoon pepper. Bring to boil, lower heat and simmer for 20 min. until sauce thickens.

2. 2

   Cook pasta al dente and drain, return to pot. Add cream mixture and cook over medium low heat for 3-4 minutes, until pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add arugula, Parmesan, and tomatoes. Toss well and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.