Pasta bathed in a lemon cream sauce, studded with bright spring vegetables. This is a classic Barefoot Contessa Recipe (Lemon Fusilli with Arugula) and I’ve taken one shortcut liberty and highly recommend this deliciousness for your upcoming Memorial Day Weekend!
My first memory of this pasta dish is from 2010 when an amazing friend/relative (JCW – lookin at you!) brought this to our family when our Annie was born. It was one of those overlooked BC recipes in my cookbook collection, that had definitely caught my eye but I had never made it. I remember eating this cold straight out of the fridge with a fork in the big bowl in the middle of the night. It was that thing you wanted that you didn’t know you wanted.
This is true make ahead magic, it tastes great at any temp, keeps for days, and can be tailored to whatever vegetables your crew prefers or has on hand. It’s one of the simplest but most delicious pasta sauces I’ve ever had.
Lemon Pasta with Arugula, Tomatoes and Parmesan
Ingredients
- 1 Tbsp good olive oil
- 1 Tbsp minced garlic 2 cloves
- 2 cups heavy cream
- 3 lemons
- Kosher salt and freshly ground black pepper
- 2 cups frozen broccoli florets
- 1 pound dried short cut pasta of your choice
- 5 oz baby arugula (1 box)
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes halved
Instructions
- 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 for al dente, stirring occasionally. During the last 30 seconds, add the frozen broccoli florets. Drain the pasta and broccoli 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.
Notes
