Lemon Fusilli with Arugula

Lemon Fusilli with Arugula: A Bright, Zesty Pasta Perfect for Every Occasion!

Looking for a pasta dish that’s light, fresh, and bursting with flavor? Our Lemon Fusilli with Arugula is the perfect choice! This dish combines the zesty kick of lemon with the peppery bite of arugula, all wrapped up in perfectly twirled fusilli. It’s a simple, yet absolutely delicious way to brighten up any meal!

Why you’ll love this recipe:

• Fresh & Zesty: The lemon adds a refreshing tang, perfectly complementing the arugula’s bold, peppery flavor. Together, they create a vibrant, mouthwatering dish that’s anything but ordinary.
• Light Yet Satisfying: With the fresh greens and citrusy pasta, this dish is light on your palate but still filling enough to keep you satisfied. Perfect for lunch, dinner, or a side dish!
• Quick & Easy: Ready in just 20 minutes, this pasta is the definition of effortless elegance—ideal for busy days when you want something delicious without the hassle.
• Versatile & Customizable: Top it with grated Parmesan, pine nuts, or a sprinkle of red pepper flakes for extra flavor and texture. You can make this dish your own with just a few simple additions!

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Ingredients

• 1 tablespoon good olive oil

• 1 tablespoon minced garlic (2 cloves)

• 2 cups heavy cream

• 3 lemons

• Kosher salt and freshly ground black pepper

• 1 bunch broccoli

• 1 pound dried fusilli pasta

• 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)

• 1/2 cup freshly grated Parmesan

• 1 pint grape or cherry tomatoes, halved

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Directions

• 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 is the perfect blend of bright, refreshing flavors and comforting pasta. Whether you’re serving it as a light lunch or a side to your favorite main dish, it’s a meal that’s sure to impress with every bite!