About Lemon Fusilli with Vegetables
Brighten up your next meal time with our refreshing and zesty Lemon Fusilli with Vegetables! Bursting with vibrant flavors, this dish pairs al dente fusilli pasta with a medley of fresh vegetables, all tossed in a light and tangy lemon sauce. Perfect for a quick and healthy weeknight dinner, it brings together the best of wholesome ingredients and a pop of citrusy goodness. This delicious and colorful dish is sure to delight the taste buds of any pasta lover, or anyone looking for a new veggie-forward meal.
Ingredients
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
Preparation
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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