Lemon Cream Fusilli w Broccoli

Ina Garten

Lemon Cream Fusilli w Broccoli
Lemon Cream Fusilli w Broccoli

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 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

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 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.

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