Lemon Fusilli Pasta
This is one of my favorite warm weather dishes! It's one of those meals that leaves you feeling satisfied without being too much for those hot summer nights. A definite crowd pleaser, you're sure to be a hit next time you make it!
1 Tbsp. olive oil
1 Tbsp. minced garlic (2 cloves)
2 C. heavy cream
1 lb. dried fusilli pasta
1/4 lb. baby arugula
1/2 C. freshly grated parmesan cheese
1 pint grape or cherry tomatos, quartered
salt and pepper
Heat olive oil in medium saucepan over medium heat. Add garlic, and cook for 60 seconds, then add cream, zest, and juice of 2 lemons, 2 tsp. salt, and 1 tsp. pepper. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until it starts to thicken.
Bring a large pot of salt water to a boil, add pasta, and cook al-dente according to directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add cream mixture and cook over medium-low heat for 3 minutes until most of the cream is absorbed by the pasta. pour the 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 and season to taste.