Spring Lemon Pasta With Arugula

9 ingredients
1 steps

Ingredients

  • 1 T olive oil
  • 2 large garlic cloves, minced
  • 2 cups heavy cream
  • juice and zest of 2 lemons
  • 1 tsp. each, salt and freshly ground pepper
  • 1 lb pasta screws (fusilli)
  • 1/2 lb baby arugula
  • 1/2 cup freshly grated Parmesan cheese
  • 1 pint cherry (Sunburst) tomatoes

Directions

  1. 1
    {"0":"Heat the olive oil in a medium saucepan over medium high heat. Add garlic, cook for a minute. Add cream along with lemon zest and juice, 1 teaspoon salt and 1 teaspoon pepper. Bring to boil, lower heat and simmer for 20 min. until sauce thickens.","2":"Cook pasta al dente and drain, return to pot. Add cream mixture and cook over medium low heat for 3-4 minutes, until pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add arugula, Parmesan, and tomatoes. Toss well and serve."}

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