I wanted to try this dish from Ina, but I was a little skeptical. Most of the reviews say it’s amazing (but most reduced the lemon) but the occasional reviewer said it was just weird and/or bad. I made many many substitutions, and it turned out really well. I split the recipe in half, and used 1 cup of various liquids to make up the sauce. I used spinach instead of arugla, left out the broccoli, and used about 3/4 of the lemon juice and zest. I used 1/2 cup cream, 1/4 cup milk, and 1/4 cup chicken stock. I liked how fresh and light it tasted, but I really think it needs some zip or kick or something. I added more pepper to my plate but now I’m searching for more add ins. Some ideas – artichokes, capers, red pepper flakes, tuna, bacon, wine.
Lemon Fusilli with Arugula
Ina Garten, serves 6
- 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, halved
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, and serve hot.