Lemon fusilli with arugula bc is a refreshing and flavorful dish that is perfect for a light meal or a side dish. The combination of lemon, arugula, and Parmesan cheese creates a bright and zesty flavor that is sure to please everyone at the table. This dish is also very easy to make, so it is a great option for busy weeknights or when you are short on time. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love.
Here are our top 4 tried and tested recipes!
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// BC
Categories Pasta
Number Of Ingredients 10
Steps:
- heat the olive oil in a medium saucepan over medium heat... add the garlic and saute 1 min add the cream, zest of 2 lemons, juice of 2 lemons, salt and pepper. bring to a boil then lower the heat and simmer 15-20 mins until it thickens cook pasta drain pasta and add cream sauce and cook 3 min add arugula, parm chz and tomatoes
LEMON FUSILLI WITH ARUGULA
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 881
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dish will taste. This is especially true for the lemon, arugula, and cheese.
- Cook the pasta al dente: This means cooking it until it is tender but still has a slight bite to it. Overcooked pasta will be mushy and unpleasant to eat.
- Use a good quality olive oil: Olive oil is a key ingredient in this dish, so it's important to use a good quality one. Extra virgin olive oil is the best choice.
- Don't overcook the arugula: Arugula is a delicate green that can easily be overcooked. Add it to the pasta at the very end of cooking, and only cook it for a minute or two.
- Season the dish to taste: This dish should be well-seasoned, but not too salty. Start with a small amount of salt and pepper, and then add more to taste.
Conclusion:
This lemon fusilli with arugula is a delicious and refreshing pasta dish that is perfect for a summer meal. It is easy to make and can be ready in under 30 minutes. The combination of lemon, arugula, and cheese is a classic combination that is sure to please everyone at the table. So next time you are looking for a quick and easy pasta dish, give this lemon fusilli with arugula a try.
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