Friday, May 29, 2009

Lemon Fusilli with Arugula

1 Tbs. good olive oil
1 Tbs. minced garlic (2 cloves)
2 cups heavy cream
3 lemons
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.
Bring a large pot of water to a boil, add 1 Tbs. salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it ¼ inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.

*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.

Recipe from Ina Garten, Barefoot Contessa, At Home cookbook

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