Lemon Fusilli

Directions

1. 1
   Heat the olive oil in a large skillet over medium heat. Add minced garlic and cook for 15-30 seconds. Add cream, the zest and juice of two lemons, two teaspoons kosher salt, and 1 teaspoon pepper. Bring to a boil. Reduce heat to medium-low, and simmer until slightly thickened (15-20 minutes).
2. 2
   Meanwhile, cook fusilli pasta according to package directions. Drain and set aside.
3. 3
   Once lemon cream sauce has thickened, add cooked pasta to the skillet. Cook over medium-low heat for 5 minutes.
4. 4
   Add chopped greens, halved cherry tomatoes and Parmesan to the skillet. Stir
5. 5
   Cut final lemon crosswise into thin slices. Add 3-5 slices to the skillet and stir.
6. 6
   Remove from heat and serve, using remaining lemon slices and extra Parmesan as garnish, if desired.