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.