NOTE: I add the meat of a rotisserie chicken to this so it's more main dish-ish. This was Katie's idea, not mine.
- 1 tablespoon olive oil
- 1 tablespoon minced garlic (I use at least 3 cloves.)
- 2 cups heavy cream
- 3 lemons
- Kosher salt and freshly ground black pepper
- 1 pound dried fusilli pasta
- 1/2 pound baby arugula
- 1/2 cup freshly grated Parmesan cheese (I definitely use more than this.)
- 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 from 2 lemons, the juice of 2 lemons, 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, 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, and tomatoes.
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.
Source: Ina Garten