1 Tbs. minced garlic (2 cloves)
2 cups heavy cream
Salt and pepper
1 pound dried fusilli (spiral) pasta
½ pound baby arugula (or 2 bunches of regular arugula, stems removed and leaves cut into thirds)
½ cup freshly grated Parmesan cheese
1 pint grape or cheery tomatoes, halved
Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 lemons, 2 tsp. salt, and 1 tsp. pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
*I made this for dinner last night and we really enjoyed it. I used heavy whipping cream and spinach instead of heavy cream and arugula since I couldn't find those ingredients. I also cooked the tomatoes in a lightly oiled pan until they split since I'm not a fan of raw tomatoes. This is just as good the next day, just heat it back up.