Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Another of Ina's recipes that I can't wait to try! From the Episode Photo Finish. Ingredients:
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 |
Directions:
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.
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