Ingredients:
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Lemon Fusilli with Arugula |
1.
1 tablespoon olive oil
2.
1 tablespoon (2 cloves) garlic, minced
3.
2 cups heavy cream
4.
6 tablespoons lemon juice
5.
1 pound dried fusilli pasta
6.
1/2 pound baby arugula
7.
1/2 cup grated Parmesan
8.
1 pint grape or cherry tomatoes, halved
9.
Kosher salt and freshly ground black pepper
Heat the olive oil in a medium saucepan over medium heat,
add the garlic, and cook for 60 seconds. Add the cream, 6 T lemon juice, 2
teaspoons of salt, and 1 teaspoon of 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 and cook the pasta according
to the directions on the package, 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 in the pasta. Pour the hot pasta into a large bowl, add the arugula,
Parmesan, and tomatoes. Toss well and season
to taste.
This dish makes a great side for a roasted or grilled chicken.
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