Always a Hit: Lemon Fusilli with Arugula

It's good to have recipes in your back pocket that are always a hit.

Such is the case with Lemon Fusilli with Arugula. The recipe is courtesy of Ina Garten - the one and only. It is from her cookbook "Barefoot Contessa at Home." I love this cookbook. It is filled with classic recipes that work again and again.

With this pasta dish, I like to use half and half instead of cream. It gives it a lighter touch, I find. I also add pasta water when I'm putting it all together. The recipe instructs you to drain the pasta into a colander, but I prefer to use a spider ladle and just transfer the pasta directly from the boiling water to the saucepan. I like the dish saucier than Ina does. I also do not add the slices of lemon for garnish at the end.

This dish works as a wonderful main, but it also accompanies chicken or salmon very nicely.

If baby arugula is dodgy in your market (I find that this happens a lot with arugula), you could substitute baby spinach or even baby kale, but those flavors are much stronger than arugula. I love my greens so it all works for me.

And of course if you don't have fusilli on hand, other short pastas work nicely like orrechiette or mezze rigatoni.

And please note: I use waaaaaaaaay more garlic than two cloves. That's the Italian in me. Ha.

Lemon Fusilli with Arugula
Serves 4 to 6
From "Barefoot Contessa at Home"
By Ina Garten

1 Tbsp. good olive oil
1 Tbsp. minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches or regular arugula, stems removed and leaves cut into thirds)
1/2 cup freshly grated Parmesan cheese
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, then add the cream, the zest and juice of two of the lemons, 2 teaspoons salt and 1 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste and serve hot.

Please note: The Jersey Girl uses half-and-half instead of cream to make the sauce. She also adds pasta water to make the dish saucier.