Recently, while on our Fall vacation to visit my brother Rick and his wife Terry, my sister Nancy and I were treated to a wonderful meal cooked by Rick. I knew this was a recipe I wanted to try once I got home and last night was the night! You might like it too!
Lemon Fusilli with Arugula
1 T. olive oil
1T. minced garlic (2 cloves)
2 c. heavy cream
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 c. 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 and juice of the lemons, 2 t. of salt, and 1 t. of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Meanwhile, cut the broccoli into florets and discard the stem. Cook the florets in a pot of boiling , salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
Bring a large pot of water to a boil, add 1T. 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 into the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes and cooked broccoli. Toss well, season to taste, and serve hot.