Wednesday, December 05, 2007

Lemon Fusilli

While blog-stalking I came across this recipe and instantly had the desire to make it. While trying figure out how to get this recipe, I got a free cookbook from Costco over Thanksgiving, and wouldn't you believe it, this recipe was in there. The Culinary Gods are waving their spatulas over me.

It's VERY good, and something I think the folks over at Rose's Kitchen would enjoy. (but Rosana--your blog never accepts my posts!!!!) It is very much "chick food" and in order for Derrick to even consider eating it I added grilled chicken to the sauce. I also made some other alterations. For instance, I had no idea until just now copying the recipe here that it called for broccoli. Whoops. I also omitted the tomatoes, which I later regretted if only for color purposes. I also couldn't find arugula in our dinky grocery stores around here, so I used spinach instead. Just as tasty. I took it for lunch the next day and it was just as good, and I even commented that my lunch looked, tasted, and smelled like Olive Garden leftovers. I know, I'm a dork. Anyway, bon apetit! (I didn't take this picture, Food Network did, but mine looked just as good!)

Lemon Fusilli
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
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.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

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, tomatoes, and cooked broccoli. 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.


josiejean said...

All of this baking and cooking you do reminds me of ME before I had kids. You better watch out... all I hear now from Eric is "remember when you used to cook new, good meals every night, why don't you do that anymore??" Lame.

josiejean said...

karen - you gotta give me a copy of the recipes linda wrote about on her blog...please!!