Ina Garten’s Lemon Fusilli with Arugula

updated Apr 13, 2020
Recipe Review
Lemon Fusilli with Arugula
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
lemon fusilli with arugula in bowl with fork
Credit: Quentin Bacon

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


  • 1 tablespoon

    good olive oil

  • 1 tablespoon

    minced garlic (2 cloves)

  • 2 cups

    heavy cream

  • 3


  • 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


  1. 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.

  2. 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.