Lemon Fusilli with Arugula

I got this one from the Ina Garten.  It is a great pasta dish and very simple to make.  You'll love it.  Lends itself very easily to add a grilled chicken breast, piece of salmon, shrimp or even a crab cake.  Enjoy!


1 Tbsp. olive oil
2 cloves garlic, peeled and minced
2 C. heavy cream
3 lemons
1 bunch broccoli
1# Fusilli pasta
1 C. Arugala greens, washed and dried
1/2 C. fresh grated parmesan cheese
1 pint grape tomatoes, halved
kosher salt and fresh cracked black pepper, to taste

Heat a medium sauce pan over medium high heat.  Add oil and heat until shimmering.  Add garlic and saute for 1-2 minutes, be careful not to brown.  Add cream and the zest of 2 lemons and their juice.  Bring to a boil, then lower heat.  Reduce cream until thickens, about 15-20 minutes.   Correct seasoning with salt and pepper.

Meanwhile, cut the broccoli in 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 1 tablespoon of 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 in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.  Enjoy!