Lemon Fusilli With Arugula


Happy Thursday to you! I hope you’ve had a great day and week, and hey tomorrow is Friday! My day you ask, well…. I had to work late, then rush over to pick up the kids from soccer practice before they turned the field lights off and then come home and try to cook something. Life has certainly given me lemons tonight, poor me, what’s a home cook to do with all of those lemons, boo hoo. Hey, I know, when life gives you lemons you make Lemon Fusilli with Arugula! Were you thinking the same thing, wow, know wonder we’re such great friends.

And you’re so smart because besides being very nutritious, it’s also very delicious and very quick, that was a great idea! The lemon has a perfect balance from the peppery arugula and the lovely creamy parmesan cheese base, oooh la la!

We make a great team, so don’t forget to keep this one handy, because it’s quick and delicious. Thanks for reading and have a great new day tomorrow.


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



  1. 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.
  2. 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.
  3. 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.


Recipe courtesy of Ina Garten.

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