Lemon Pasta with Arugula, Tomatoes and Parmesan
Pasta bathed in a lemon cream sauce with fresh spring vegetables.
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
This is a classic Barefoot Contessa Recipe called Lemon Fusilli with Arugula, which can be found here https://www.foodnetwork.com/recipes/ina-garten/lemon-fusilli-with-arugula-recipe-1947414. I have changed the broccoli - she calls for blanching it ahead of cooking everything else, and I have found that small frozen broccoli florets tossed into the pasta water for the last 30 seconds is much easier. I prefer Whole Foods frozen broccoli - the florets are smaller and always come out bright green.