LEMON FUSILLI WITH ARUGULA BAREFOOT CONTESSA - INA GARTEN
Make and share this Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by cookiedog
Categories One Dish Meal
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 9
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 FUSILLI WITH ARUGULA
This is from Barefoot Contessa, but I changed some ingredients to lower the calories and fat. It still has the same great taste!
Provided by Born with a whisk
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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 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.
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
FUSILLI WITH SPICY PESTO
Make and share this Fusilli With Spicy Pesto recipe from Food.com.
Provided by eLLe-ious
Categories < 60 Mins
Time 35m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
- Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
- *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.
Nutrition Facts : Calories 748.5, Fat 34.6, SaturatedFat 4, Sodium 901.7, Carbohydrate 91.7, Fiber 6.7, Sugar 3.5, Protein 20.7
FUSILLI WITH SPICY TOMATO SAUCE
Make and share this Fusilli With Spicy Tomato Sauce recipe from Food.com.
Provided by BusyBlanton
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet heat oil, garlic and red pepper flakes over medium heat until garlic is browned.
- Add tomatos
- Stir in sausage.
- Season with salt and pepper to taste.
- Add cooked pasta and parsley to sauce.
- Toss.
Nutrition Facts : Calories 809.4, Fat 35.4, SaturatedFat 10.9, Cholesterol 64.4, Sodium 634.4, Carbohydrate 93, Fiber 5.8, Sugar 6.5, Protein 28.6
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