Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• kosher salt & freshly ground black pepper
• 1 lb dried fusilli
• 1/2 lb baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds)
• 1/2 cup freshly grated parmesan cheese
• 1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Recipe

• 1 heat the olive oil in a medium saucepan over medium heat.
• 2 add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.
• 3 bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
• 4 bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally.
• 5 drain the pasta and return it to the pot.
• 6 immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.
• 7 pour the hot pasta into a large bowl and add the arugula, parmesan and tomatoes.
• 8 cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. toss well, season to taste, and serve hot.