Lemon Pasta With Arugula Food

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.

LEMONY PASTA WITH WILTED ARUGULA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.

LEMON PASTA WITH ARUGULA

Steps:

• Bring a large pot of salted water to a boil, add the pasta and cooke al'dente.
• Drizzle the bottom of a skillet with olive oil, add the butter and when it melts throw in the garlic, don't let it burn or get dark.
• Add the heavy cream letting it simmer a bit.
• Add the juice and half of the zest, simmer until it reduces a bit.
• Scoop the pasta right into the skillet, reserving some pasta water.
• Toss in the Parmesan and the arugula, tossing and coating, adding some of the pasta water to loosen the sauce.
• Place into a serving dish, adding grated black pepper, the rest of the zest and additional shards of parmesan for garnish.
• Enjoy!

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.