Lemon Garlic Fusilli with Broccoli, Tomatoes & Arugula

 This lemony creamy pasta is a delicious way to spend a Meatless Monday. Adapted from Ina Garten’s recipe, with a few tweaks to make it my own, like more garlic and a little red pepper for some heat. This light but hearty recipe will sure be a crowd-pleaser.


  • 1 tablespoon extra virgin olive oil
  • 4 cloves of minced garlic
  • 2 cups heavy cream
  • 3 lemons
  • Salt
  • Fresh ground black pepper
  • Red pepper flakes
  • 1 bunch broccoli
  • 1lb fusilli (corkscrew) pasta
  • 1/2lb baby arugula
  • 1/2 cup freshly grated Parmesan
  • 1/2 a cup grape tricolor tomatoes

Recipe yields 4-5 servings


Start with Your Sauce:

  1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds
  2. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, 1 teaspoon black pepper, and 1 teaspoon red pepper
  3. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken

Meanwhile Prepare Your Broccoli:

  1. Cut the broccoli in florets, you can discard the stem.
  2. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm.
  3. Drain the broccoli and run under cold water to stop the cooking.
  4. Set to the side, we’ll come back to it later

And at the Same Time Make Your Pasta:

  1. Bring a large pot of water to a boil
  2. Add 1 tablespoon of salt and the pasta (cook based on the package instructions, about 12 minutes and stirring occasionally)

Bring it All Together:

  1. Once the pasta is cooked, drain in a colander and add immediately to the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.

    Add Pasta to Sauce
    Mix cooked pasta with sauce.
  2. Pour pasta and sauce into large bowl
  3. Add the arugula, Parmesan, tomatoes, and previously cooked broccoli

    Add vegatable to pasta
    Pile in the Veggies
  4. Toss together and season to taste. Personally I add some more pepper and top it off with more fresh Parmesan 😉
  5. Use your 3rd and final lemon…Cut into segments (wedges or circles, your call) and add it to the pasta.

Enjoy! #HusbandWhoCooks

Pasta with Arugala and Broccoli



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