Sunday, June 6, 2010

Lemon Fusilli

My friend Catherine made this for us at one of our home church girl nights. So, so good. It calls for heavy cream, but I've made it both with half and half and fat free half and half, and it tastes the same. I was going to try it with milk (and maybe flour, if needed) tonight, but since fat free half and half was on sale and I had a coupon, I'm going to postpone that substitution, but I'll let you know if it works out.

**Nature's Sweet Cherub tomatoes are on sale at Kroger this week for $2.50. There is also a coupon in the 5/16 SS for $0.55 off one. $1.95 is a really great deal for those little tomatoes. (They are normally $3.99.) This is why I'm making this pasta this week; otherwise, it can be kind of pricey. Enjoy!

Lemon Fusilli
Ina Garten

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream (can use half & half or fat free half & half)
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta (or any other twirly pasta that will trap in sauce)
1/2 pound baby arugula (I don't use this - it's good without it)
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, 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 (optional), 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.

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