Lemon Fusilli with Arugula
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
Kosher salt and freshly ground black pepper
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
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
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, and tomatoes.
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.
A couple of notes:
- I am a very lazy cook and use mixed field greens instead of arugula. Mostly because I always have field greens on hand, but also because the arugula is just a bit too much for me.
- I skip the last step, also because I am lazy. There is PLENTY of lemon flavor.
- The online recipe calls for the addition of broccoli. I've never done that, but the cookbook encourages adding other vegetables if you wish (like asparagus, etc). Whatever you add, don't omit the tomatoes. They add a tasty tartness to the dish that you would really miss.