Best 5 Lemon Fusilli With Arugula Recipes
Lemon fusilli with arugula is a flavorful and refreshing pasta dish that combines the tanginess of lemon with the peppery bite of arugula. This simple yet delicious recipe is perfect for a quick and easy weeknight meal, and it's also a great way to use up leftover chicken or shrimp. The combination of bright citrus flavors and earthy greens makes this dish a perfect choice for a light and healthy lunch or dinner. Fusilli pasta is a twisted, corkscrew-shaped pasta that is perfect for holding onto the flavorful sauce. Arugula is a peppery, slightly bitter green that adds a nice balance to the sweetness of the lemons. This dish is also very versatile and can be customized to your liking. You can add other vegetables, such as roasted red peppers or zucchini, or you can use a different type of pasta, such as penne or rotini.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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 926
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 926
Tips:
- Use fresh ingredients: Fresh lemons, arugula, and herbs will give your dish the best flavor.
- Don't overcook the pasta: Cook the fusilli according to the package directions, or until it is al dente (slightly firm to the bite).
- Reserve some of the pasta water: The starchy pasta water can be used to thicken the sauce and make it more flavorful.
- Sauté the arugula briefly: Arugula wilts quickly, so only cook it for a minute or two until it is just wilted.
- Season the dish to taste: Add salt, pepper, and red pepper flakes to taste.
Conclusion:
Lemon fusilli with arugula is a light 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 bright flavors of the lemon and arugula are a perfect match for the tender fusilli pasta. This dish is also a good source of vitamins and minerals, including vitamin C, vitamin K, and folate.
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