June 2015
Kristy Williams
Lemon Fusili with
Arugala
Ingredients:
- 1 T olive oil
- 1 t minced garlic (2 cloves)
- 2 c heavy cream
- 3 lemons
- salt and pepper
- 1 bunch broccoli, cut into
small pieces
- 1 lb dried fusili pasta
- ½ lb baby arugula (or spinach)
- ½ c grated Parmesan
- 1 pint grape or cherry
tomatoes, halved
Directions:
- 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 tsp salt, and 1 tsp pepper. Bring to a
boil then lower the heat and simmer 15-20 minutes. You can use less cream
or substitue some of the cream for milk if you are looking to reduce
calories/fat or if you like less sauce in your pasta dishes.
- Cut the broccoli in florets (I
like to cut it into really small pieces; it makes it more likely my kids
will eat it). Cook the florets in a pot of boiling salted water for 3-5
minutes, until tender but still firm. Drain the broccoli and run under
cold water to stop the cooking. Set aside. (This entire step can be done
earlier if you want to minimize work closer to serving time)
- Bring a large pot of water to a
boil, add 1 T of salt and the pasta, and cook according to the directions
on the package (about 12 minutes). Drain the pasta in a colander and place
it back in 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 in a large
serving bowl and add the arugula or spinach, Parmesan, tomatoes, and
cooked broccoli. Cut the last lemon lengthwise, slice it ½ inch thick
crosswise, and add it to the pasta. Toss well, season to taste, and serve
hot.
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