Saturday, July 14, 2012

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

6 comments:

  1. just pinned this to my recipe board. yum, thanks for the idea! I love Ina too!

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    1. You're going to love it, Shannon!

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  2. Megan!
    I came to your blog through your facebook page. Glad to see your blogging about food- one of my favorite subjects as well. I remember in college how we all so looked forward to Megan's cooking night- it was always gauranteed to be delicious. I still have and use some of the recipes you shared with me way back then. I look foward to making this lemon fusilli with arugula- though convincing my husband it can make a meal will be a bit more challanging. I'll have to be sure to throw in some chicken and side of bread for the boys. :) I agree that a lot of lemon is the key to deliciousness. Look forward to more tried and true recipes from you. Hope all is well! -Jaclyn

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    1. Hi Jaclyn! Good to hear from you. Oh the good ol' days of dinner at the ivy house. Hope you're doing well!

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  3. I had this at Shannon's house and I am going to make it tonight. Delicious!!

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  4. Megan, I've made this twice now. It is SOO good and everyone I've made it for loves it. It's now my current favorite dinner.

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