Lemon Fusilli with Arugula

I'm not a big pasta fan, but my sister made this the other night and I've made it twice since!  This is a Barefoot Contessa recipe and it is to die for, as long as you love a good strong lemon flavor.  I can't shovel it in fast enough.  I love you, Ina!

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. 

 

Lemon Fusilli with Arugula

• 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