Lemon Fusilli with Arugula

• 份量: 5 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

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

步驟

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.

營養

• 卡路里: 828
• 總脂肪: 43g
• 飽和脂肪: 25g
• 膽固醇: 118mg
• 鈉: 1148mg
• 總碳水化合物: 89g
• 膳食纖維: 9g
• 總糖: 11g
• 蛋白質: 26g