Ina Garten’s Lemon Fusilli with Arugula
This is a tried-and-true Barefoot Contessa recipe. Whenever we’re running out of dinners, it’s something quick we can whip up in large quantities with whatever fresh vegetables we have around. It’s also a great last-minute dinner; I make a lot and then reheat just enough for dinner all week long.
Ina Garten’s Barefoot Contessa at Home is Kitchn’s April pick for our Cookbook Club. See how you can participate here.
Lemon Fusilli with Arugula
Serves 4 to 5
Nutritional Info
Ingredients
- 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 pound
dried fusilli pasta
- 1/2 pound
baby arugula (or 2 bunches of regular arugula, stems removed and leaves cut into thirds)
- 1/2 cup
freshly grated Parmesan cheese
- 1 pint
grape or cherry tomatoes, halved
Instructions
Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Bring a large pot of water to a boil, add 1 tablespoon salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot 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, season to taste, and serve hot.
Recipe Notes
Reprinted from Barefoot Contessa at Home. Copyright © 2006 by Ina Garten (Clarkson Potter/Publishers, Penguin Random House). Photographs © 2006 by Quentin Bacon.