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

  1. Heat oil in medium pan over medium heat.
  2. Add garlic, cook for 60 secs, then add cream, zest and juice of the lemon, 1 t salt, and 1 t pepper.
  3. Boil, then simmer 15 to 20 mins, until it starts to thicken.
  4. Cook pasta, drain and return to pot.
  5. Add cream mixture and cook over medium-low for 3 mins, until pasta has absorbed most of sauce.
  6. Pour hot pasta into a large bowl and add the arugula, Parmesan and tomatoes.
  7. Toss well, season to taste, and serve hot.

Notes

  • Barefoot Contessa
  • 2 servings
© Lisa Miner 2017