Lemon Fusilli With Arugula Barefoot Contessa Ina Garten Food

LEMON FUSILLI WITH ARUGULA BAREFOOT CONTESSA - INA GARTEN

Steps:

• 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.

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

ARUGULA WITH PARMESAN

Steps:

• If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
• With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

LINGUINE WITH SHRIMP SCAMPI - BAREFOOT CONTESSA INA GARTEN

Steps:

• Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
• Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
• Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
• Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
• Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
• Toss to combine.
• When the pasta is done, drain the cooked linguine and then put it back in the pot.
• Immediately add the shrimp and sauce, toss well, and serve.

GRILLED LEMON CHICKEN MARINADE - INA GARTEN

Steps:

• Whisk together the lemon juice, olive oil, salt, pepper, and thyme.
• Pour over the chicken breasts in a nonreactive bowl.
• Cover and marinate in the refrigerator for 6 hours or overnight.

THE BAREFOOT CONTESSA'S ARUGULA WITH PARMESAN

Steps:

• Remove any roots from the arugula. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl.
• In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten.
• Toss well and place the salad on individual plates.
• With sharp knife or vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

LEMON FUSILLI WITH ARUGULA

Steps:

• Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the 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.
• 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 lemon 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,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.
• Parmasean cheese can also be added.