Fusilli pasta with lemon and arugula
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4-5
Complexity: easily
Servings: 4-5
This hearty pasta has a refreshing flavor, thanks not only to the lemon but also to fresh herbs and blanched broccoli florets. The broccoli is boiled for a couple of minutes and then rinsed with cold water to preserve its crispness, juiciness, and vibrant color. Fusilli (or spirals) pasta is boiled separately. All the ingredients are then combined in a delicious creamy lemon sauce, topped with fresh cherry tomatoes, grated Parmesan, and extra lemon wedges. This pasta has a bright and juicy spring look, perfect for both holiday meals and everyday meals.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 1 tbsp. minced garlic (2 cloves)
- 2 cups heavy cream
- 3 lemons
- 1 head of broccoli
- 450 g fusilli pasta (spirals)
- 220 g of arugula
- 0.5 tbsp. grated parmesan
- 2 cups grape or cherry tomatoes, halved
We recommend
Recipes with similar ingredients: garlic, cream, lemon, broccoli cabbage, fusilli spiral pasta, arugula, Parmesan cheese, grape tomatoes, cherry tomatoes
Cooking the dish according to the recipe:
- In a medium saucepan, heat the olive oil over medium heat, add the garlic, and sauté for 60 seconds. Add the cream, zest of 2 lemons, juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of black pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the sauce begins to thicken.
- Meanwhile, cut the broccoli into florets, discarding the stems. Cook the florets in a saucepan of boiling salted water for 3-5 minutes, until tender but still crisp. Drain the broccoli and run it under cold water to stop cooking.
- Bring a large saucepan of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the package directions, about 12 minutes, stirring occasionally. Drain the pasta in a colander and return it to the saucepan. Immediately stir in the cream mixture and simmer over medium-low heat for 3 minutes, until most of the sauce has been absorbed. Pour the hot pasta into a large bowl and add the arugula, Parmesan, tomatoes, and cooked broccoli. Halve the last lemon lengthwise, cut crosswise into 1/4-inch-thick slices, and add to the pasta. Stir well, season with salt to taste, and serve hot.
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