LEMON FUSILLI WITH ARUGULA
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in medium saucepan over medium heat. Add garlic, and cook for 60 seconds, then add cream, zest and juice of 2 lemons, 2 tsp. salt, and 1 tsp. pepper. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until it starts to thicken. Bring a large pot of salt water to a boil, add pasta, and cook al-dente according to directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add cream mixture and cook over medium-low heat for 3 minutes until most of the cream is absorbed by the pasta. Pour the pasta into a large bowl and add the arugula, parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4 inch thick crosswise, and add a few slices to the pasta. Toss well and season to taste.
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