Created by Jenny
Saturday, 26 January 2008
Description
This zesty lemon pasta dish is creamy and refreshing. The bitter arugla contrasts nicely with the sour lemon, making a tasty dish perfect for any meal!
Ingredients
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 2 cups heavy cream
- 2 lemons
- salt and freshly ground black pepper
- 1 bunch broccoli
- 1 pound dried pasta shapes (fusilli works well for this dish)
- 1/2 pound baby arugula
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes, halved
Methods/steps
- In a large saucepan, heat the oil in over medium heat, add the garlic, and sauté for a minute.
- Add the cream, the zest from the 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 stems. Cook the florets in a pot of boiling water for 3 to 5 minutes, until tender. Drain the broccoli and set aside.
- In a pot of boiling and salted water, add the pasta, and cook according to the directions on the package. 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. Toss well and serve hot.
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Created by Jenny