Sunday Supper {Lemon Fusilli with Arugula}

This pasta dish has soared to the top of our favorite Sunday Suppers!  While it’s pretty heavy on the heavy cream, it is chocked full of veggies.  So one offsets the other, right?!  Honey grilled chicken breasts the night before and we sliced those up and served them on the side.  In addition to just being delicious, I love that the entire thing is cooked on the stove top.  I know my Southern friends can relate on doing anything to avoid turning on the oven in the summer.  It made plenty for leftovers and reheated better than I expected (I just microwaved long enough to take the chill off.)  I swear, just writing this recap made me crave it all over again.  It’s REALLY good.

Lemon Fusilli with Arugula
source: Ina Garten

1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons (I only used 2 and skipped the garnish at the end)
salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

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.

After admiring this marble and gold tray at Target for weeks I finally purchased it when I got a $5 off a $25 home purchase.  It is regularly $35 and is really nice and heavy.  I’ve used it as a tray here, a tray on my porch, and a trivet in the week I’ve had it.  My napkins are hand towels from Ikea.

If you’ve been around here for a while you will know that I absolutely adore the Barefoot Contessa.  If you’re curious, I LOVE all of my Ina cookbooks, but Foolproof remains my very favorite to date.  I’ve made 2/3 of the recipes in that book and have never messed one up!

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Ina Garten Cookbooks
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Sunday Suppers  |  School Night Suppers

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8 thoughts on “Sunday Supper {Lemon Fusilli with Arugula}

    1. Oh, how sweet! That is our every day flatware. I know it was by Mikasa but we’ve had it for 15 years! It was inexpensive at time but is heavy and well made.

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