Lemon Fusili with Arugula

Are you beginning to notice how much pasta we eat around here? I keep feeling like we eat too much. It is usually pasta or Mexican for dinner around these parts. I think this is because we don't eat very much meat. I can't seem to come up with anything meatless that is not pasta or Mexican. Occasionally we branch out and enjoy breakfast foods too. Does anyone have any good meatless recipes? Because I need help in the creativity department with my meals!

Anyway, this pasta is to die for. I was literally in LOVE with it and wanted to keep eating it all night. Now that I am posting it I am really craving it again. I l.o.v.e. the lemon cream sauce - it is yummy! Do yourself a favor and make this for dinner ASAP. Once you try it you will want to make it again and again.

Lemon Fusili with Arugula
Barefoot Contessa via Food Network

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

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.