Friday, April 20, 2007
Lemon Fusili with Arugula
I'll be making this dish over the weekend, or next weekend for our company. Courtesy of the Barefoot Contessa!
Lemon Fusili w/ Arugula
1 tb. olive oil
1 tb. minced garlic (approx. 2 cloves)
2 c. heavy cream
3 lemons
salt & pepper
1 lb. fusili
1/2 lb. baby arugula
1/2 c. freshly grated Parmesan
1 pint halved cherry tomatoes
Heat olive oil over medium heat. Add garlic, cook for 60 seconds, then add the cream, zest & juice of two lemons, 2 tsp. salt & 1 tsp. pepper. Bring to a boil, then lower heat and simmer for 15 to 20 minutes, until thickened.
Boil pasta until al dente (approx. 12 minutes). Drain pasta and return to pot. Add cream mixture and cook over med-low heat for 3 minutes, until pasta has absorbed sauce. Pour pasta into serving bowl and add arugula, Parmesan and tomatoes. Slice the last lemon and add to pasta. Toss well, serve hot.
Note: I'm going to serve mine with grilled chicken, seasoned with salt & pepper and a squeeze of lemon juice.
Lemon Fusili w/ Arugula
1 tb. olive oil
1 tb. minced garlic (approx. 2 cloves)
2 c. heavy cream
3 lemons
salt & pepper
1 lb. fusili
1/2 lb. baby arugula
1/2 c. freshly grated Parmesan
1 pint halved cherry tomatoes
Heat olive oil over medium heat. Add garlic, cook for 60 seconds, then add the cream, zest & juice of two lemons, 2 tsp. salt & 1 tsp. pepper. Bring to a boil, then lower heat and simmer for 15 to 20 minutes, until thickened.
Boil pasta until al dente (approx. 12 minutes). Drain pasta and return to pot. Add cream mixture and cook over med-low heat for 3 minutes, until pasta has absorbed sauce. Pour pasta into serving bowl and add arugula, Parmesan and tomatoes. Slice the last lemon and add to pasta. Toss well, serve hot.
Note: I'm going to serve mine with grilled chicken, seasoned with salt & pepper and a squeeze of lemon juice.
# posted by Sary : 9:41 AM
