Lemon Fusilli with Vegetables

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Serves: 6

Prep Time: 15 minutes

Cook Time: 25


3 cups heavy cream

1/2 pound parmesan cheese, freshly grated

1 pound dried Fussili pasta

1 pint grape tomatoes, halved

1 bunch broccoli

1 tablespoon olive oil

1 tablespoon garlic, minced

3 lemons, divided

2 teaspoons salt

1 teaspoon pepper

1/3 pound baby arugula


01Heat the olive oil in a medium saucepan over medium heat, add the garlic and cook for 60 seconds
02Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt and 1 teaspoon of pepper. Bring to a simmer, then lower the heat and simmer for 15 to 20 minutes until it starts to thicken.
03Meanwhile, cut the broccoli in florets and discard the stems. Cook the florets in a pot of boiling 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.
04Bring a large pot of water to a boil, add the pasta, and cook according to directions on the package. Drain the pasta in a colander and place it back into the pot.
05Immediately 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.
06Pour the hot pasta into a large bowl, add the arugula, Parmesan cheese, tomatoes, and cooked broccoli.
07Cut the lemon in half lengthwise, slice it and add it to the pasta. Toss well.

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