Lemon Fusilli with Arugula
Ingredients
- 1/2 T olive oil
- 1 garlic minced
- 1 c heavy cream
- 1 lemon
- Salt and pepper
- 4 oz fusilli
- 1/4 lb baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds)
- 1/4 c Parmesan
- 1/2 pint grape or cherry tomatoes, halved
Directions
- Heat oil in medium pan over medium heat.
- Add garlic, cook for 60 secs, then add cream, zest and juice of the lemon, 1 t salt, and 1 t pepper.
- Boil, then simmer 15 to 20 mins, until it starts to thicken.
- Cook pasta, drain and return to pot.
- Add cream mixture and cook over medium-low for 3 mins, until pasta has absorbed most of sauce.
- Pour hot pasta into a large bowl and add the arugula, Parmesan and tomatoes.
- Toss well, season to taste, and serve hot.
Notes
- Barefoot Contessa
- 2 servings