| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 5 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 5 servings |
Ingredients
- 1 tablespoon good olive oil
- 1 tablespoon minced garlic (2 cloves)
- 2 cups heavy cream
- 3 lemons
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli
- 1 pound dried fusilli pasta
- 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes, halved
Instructions
- Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 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.
- Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted 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.
- Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately 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. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 828 |
| Total Fat | 43 g |
| Saturated Fat | 25 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 26 g |
| Cholesterol | 118 mg |
| Sodium | 1148 mg |
| Serving Size | 1 of 5 servings |
| Calories | 828 |
| Total Fat | 43 g |
| Saturated Fat | 25 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 26 g |
| Cholesterol | 118 mg |
| Sodium | 1148 mg |
Reviews
I’ve been using this recipe for a few years now. It’s a real crowd pleaser. It doesn’t keep well however in the fridge but when it comes out fresh and creamy, it is so good. I love all of the Contessa recipes this one especially
I like to make with double the sauce and add chicken
Made it but substituted baby spinach for arugula. Not sure if that was it, but I guess I don’t care for lemon tasting food. What would have rocked is if there were pieces of chicken in it. Other than that, it’s probably good for vegetarians who like lemons. I will try another Ina Garten recipe
This is outstanding. I chopped up two small lobster tails on top.
It was lackluster.
I made this for dinner tonight and it was so delicious!!! My husband had three helpings! It’s easy to make and super flavorful. I also marinated and grilled some chicken to go along with it. I will definitely make this again.
This dish is so delicious! I had friends over last night and they actually went for thirds! I did substitute asparagus for broccoli and used four garlic cloves instead of two. Otherwise I followed the instructions exactly. I will definitely be making this recipe over and over again!
This is delicious and super tasty. This is very easy to make and has a lot of great flavor.
It is great as is but we have also added grilled chicken to this and it is excellent. Would def recommend!
It is great as is but we have also added grilled chicken to this and it is excellent. Would def recommend!
Ridiculously Good. Easy to make.
Delicious!!! I used one large lemon for the sauce instead of two and it was the perfect amount of lemon. I even used gluten free pasta to be a little more healthy since this recipe has a lot of cream. The sauce was so creamy and went well with the GF pasta. To save on dirty pots, I threw the broccoli in with the fusilli the last couple minutes the pasta was cooking. Will definitely be making this one again!