LEMON FUSILLI RECIPES

Name: Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-5 serving(s)
Ingredients: 1 tablespoon olive oil; 1 tablespoon minced garlic (2 cloves); 2 cups heavy cream; 3 lemons; kosher salt & freshly ground black pepper; 1 lb dried fusilli; 1/2 lb baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds); 1/2 cup freshly grated parmesan cheese; 1 pint grape tomatoes or 1 pint cherry tomatoes, halved

LEMON FUSILLI WITH ARUGULA BAREFOOT CONTESSA - INA GARTEN ...

Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten ... image

Make and share this Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
kosher salt & freshly ground black pepper
1 lb dried fusilli
1/2 lb baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds)
1/2 cup freshly grated parmesan cheese
1 pint grape tomatoes or 1 pint cherry tomatoes, halved

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.

Nutrition Facts : Calories 960.5, FatContent 53.4, SaturatedFatContent 30.4, CholesterolContent 174, SodiumContent 263.5, CarbohydrateContent 98.7, FiberContent 6.7, SugarContent 7.5, ProteinContent 24.8

LEMON FUSILLI WITH ARUGULA RECIPE - FOOD.COM

Lemon Fusilli With Arugula Recipe - Food.com image

This is from Barefoot Contessa, but I changed some ingredients to lower the calories and fat. It still has the same great taste!

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb arugula
1 bunch broccoli
2 garlic cloves
1 tablespoon olive oil
1 lb whole wheat pasta (Preferable fusilli)
1 pint grape tomatoes
3 lemons
salt
pepper

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.

Nutrition Facts : Calories 350.9, FatContent 4.3, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 56, CarbohydrateContent 73.5, FiberContent 6.3, SugarContent 2.5, ProteinContent 16.1

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