Pasta with heavy cream, lemon and arugula
This is a yummy, easy pasta dish that combines some of my favorite flavors-lemon and arugula.
- 1 tbsp 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
- ½ pound baby arugula or 2 bunches of common arugula, leaves cut in thirds
- ½ 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.