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.
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NPL Gamer
[email protected]I don't recommend this dish. It was a lot of work for not a lot of flavor.
Abdirahman Omar
[email protected]This dish was a bit too expensive for my taste. It's not something I would make on a regular basis.
Sheikh Abbas
[email protected]It took me a little longer than 30 minutes to make this dish. It was more like 45 minutes.
Monzurul Hoque
[email protected]This dish was a bit bland for my taste. I would have added more salt and pepper.
Rachel Russey
[email protected]The fusilli was a little overcooked. I would have preferred it to be more al dente.
phillip termini
[email protected]The lemon sauce was a bit too tart for my taste. I would have preferred a little more sweetness.
laala regagda
[email protected]I added some chopped almonds to the dish for a little extra crunch. It was a great addition.
Sebastian Mota
[email protected]This dish is a great way to use up leftover arugula. I usually have a bunch of arugula left in my fridge, and this is a great way to use it up.
Balthoroki
[email protected]I was a bit skeptical of the arugula, but it turned out to be a great addition to the dish. It added a nice peppery bite.
Md Mamamamamamam
[email protected]This is my new go-to weeknight dish. It's quick, easy, and healthy, and it's always a hit with my family.
Becca Heart
[email protected]I'm not much of a cook but this recipe was so easy to follow. My fusilli with arugula turned out great, thanks to you.
Nomonde Matsaba
[email protected]This dish was so flavorful and fresh! The lemon and arugula paired perfectly together, and the fusilli was cooked al dente.