Ingredients
-
1 tablespoon olive oil
-
1 tablespoon minced garlic (2 cloves)
-
2 cups heavy cream
-
1 lb dried fusilli
-
1/2 lb baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds)
-
1/2 cup freshly grated parmesan cheese
-
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
-
kosher salt & freshly ground black pepper
-
3 lemons
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the 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.
- Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally.
- Drain the pasta and return it to the pot.
- Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.
- Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes.
- Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.