Lemon-Infused Fusilli with Arugula and Parmesan
Experience the bright, zesty flavors of this Lemon-Infused Fusilli with Arugula and Parmesan, inspired by the culinary delights of Barefoot Contessa's Ina Garten. This delightful one-dish meal is perfect for any occasion, bringing together the creaminess of heavy cream, the freshness of arugula, and the tangy essence of lemon. The recipe combines al dente fusilli pasta with vibrant grape tomatoes and a touch of garlic, making it a simple yet elegant dish that will impress family and friends. Serve it warm for a comforting dinner that bursts with flavor and color.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Olive Oil
1 (tablespoon)
Minced Garlic
2 (cloves)
Heavy Cream
2 (cups)
Lemons
3 (zested and juiced)
Kosher Salt
2 (teaspoons)
Freshly Ground Black Pepper
1 (teaspoon)
Dried Fusilli
1 (pound)
Baby Arugula
1/2 (pound (or 2 bunches, stems removed and leaves cut into thirds))
Freshly Grated Parmesan Cheese
1/2 (cup)
Grape or Cherry Tomatoes
1 (pint, halved)
Instructions
1
In a medium saucepan, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 60 seconds, stirring constantly to prevent burning.
2
Pour in the heavy cream, then add the zest and juice of 2 lemons, along with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. Stir well to combine.
3
Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Let it cook for 15 to 20 minutes, stirring occasionally, until the sauce begins to thicken.
4
While the sauce is simmering, bring a large pot of salted water to a boil. Add the dried fusilli pasta and cook according to package instructions, typically about 12 minutes, until al dente. Stir occasionally to prevent sticking.
5
Drain the cooked pasta and return it to the pot. Immediately pour the creamy sauce over the pasta and gently toss to combine. Cook the mixture over medium-low heat for about 3 minutes, allowing the pasta to absorb most of the rich sauce.
6
Transfer the hot pasta to a large serving bowl and fold in the arugula, grated Parmesan cheese, and the halved grape or cherry tomatoes, mixing until everything is evenly combined.
7
Take the remaining lemon, slice it in half lengthwise, then cut into 1/4-inch thick crosswise slices. Add a few slices to the pasta for an extra burst of freshness.
8
Toss the entire dish well, season with additional salt and pepper to taste, and serve warm for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon-Infused Fusilli with Arugula and Parmesan?
It is a bright, zesty pasta dish inspired by the style of Ina Garten, featuring a creamy lemon sauce, fresh arugula, and grape tomatoes.
What type of pasta is best for this recipe?
Dried fusilli is recommended because its twists hold the creamy lemon sauce well.
How long should I simmer the cream sauce?
The sauce should simmer for 15 to 20 minutes until it begins to thicken.
Can I use bottled lemon juice?
For the best flavor, fresh lemon juice and zest are highly recommended.
How many lemons do I need for this recipe?
You will need 3 lemons in total: 2 for zesting and juicing into the sauce, and 1 for slicing as a garnish.
Is this recipe vegetarian-friendly?
Yes, this Lemon-Infused Fusilli is a vegetarian dish.
What kind of tomatoes should I use?
The recipe calls for one pint of grape or cherry tomatoes, halved.
How do I prevent the garlic from burning?
Sauté the minced garlic in olive oil for only about 60 seconds and stir constantly.
What is the role of heavy cream in this recipe?
Heavy cream creates a rich, velvety sauce that balances the acidity of the lemon.
When do I add the arugula?
Fold the arugula into the hot pasta at the very end so it wilts slightly from the heat.
How long does it take to cook the fusilli?
The fusilli typically takes about 12 minutes to reach an al dente texture.
Why do I cook the pasta in the sauce for 3 minutes?
This step allows the pasta to absorb the rich flavors of the cream sauce.
Can I substitute the arugula?
While arugula provides a peppery bite, baby spinach could be used as a milder substitute.
How much Parmesan cheese is needed?
The recipe calls for 1/2 cup of freshly grated Parmesan cheese.
Can I add protein to this meal?
Yes, grilled chicken or shrimp would make excellent additions to this pasta.
What does 'al dente' mean?
Al dente means the pasta is cooked so it is still firm to the bite.
How do I prepare the lemons for the garnish?
Slice the lemon in half lengthwise, then cut into 1/4-inch thick crosswise slices.
What seasonings are used in the sauce?
The sauce is seasoned with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
Is this a one-dish meal?
Yes, it is designed as a complete and elegant one-dish meal.
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and less rich than the original version.
How many servings does this recipe make?
Using 1 pound of pasta, this recipe typically serves 4 to 6 people.
Should the pasta be served hot or cold?
This dish is best served warm to enjoy the creamy texture of the sauce.
How many cloves of garlic are used?
The recipe requires 2 cloves of minced garlic.
What if I don't have fusilli pasta?
You can substitute other short pasta shapes like rotini, penne, or farfalle.
How should I prepare the baby arugula?
Remove the stems and cut the leaves into thirds if they are large.
Is the lemon zest important?
Yes, the zest contains essential oils that provide a deep, aromatic lemon flavor.
Should I salt the pasta water?
Yes, always cook pasta in a large pot of salted water for the best flavor.
Can I make this dish ahead of time?
It is best served fresh, as the pasta will continue to absorb the sauce as it sits.
What makes the sauce thicken without flour?
The sauce thickens through reduction as the heavy cream simmers and reacts with the lemon juice.
What kind of salt is best for this recipe?
Kosher salt is recommended for its clean flavor and ease of measurement.