Lemon Fusili Pasta
If you like lemon, you'll love this dish. Ok, if you don't like lemon you'll still love this. Give it a try!Ingredients
1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
1-2 lemons
kosher salt and black pepper, to taste
1 bunch broccoli
1 lb. fusilli pasta (or rotini)
½ lb. baby arugula
½ cup freshly grated Parmesan cheese
1 pint grape or cheery tomatoes, halved
2 breasts Chicken, pan seared/grilled, then sliced into strips (omit if your a vegetarian)
Method
1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.
2. Add the cream, the zest from 2 lemons, the juice of 1 lemon (or to taste), salt and pepper to taste. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until it starts to thicken.
3. Meanwhile, cut the broccoli in florets and discard the stem. Cook in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain and run under cold water. Set aside.
4. Boil a large pot of water and add 1 Tbsp. of salt and the pasta and cook according to package directions, about 12 minutes. Drain the pasta and place back into the pot. Immediately add the cream mixture and cook it over medium-low heat for about 3 minutes.
5. Pour the hot pasta into a bowl, add the arugula, Parmesan, tomatoes, and broccoli. Cut the last lemon in half lengthwise, slice it 1/4 inch thick crosswise, and add it to the pasta. Toss well.
6. Top with chicken and enjoy!
