September 10, 2010

Lemon Pasta with Arugula

My recipe for Lemon Pasta with Arugula is based on Ina Garten's.  I have put my twist on it.  I like tiny pieces of broccoli so it doesn't overpower the dish.  You can add  any fresh vegetable to make it your own.   It pairs well with steak and chicken-added in or on the side.  Add more olive oil and less cream to cut the heaviness of the dish.  You can also replace the arugula with fresh basil leaves.  I see another recipe coming! Enjoy.


  • 1 tablespoon Extra Virgin olive oil
  • 1 tablespoon minced garlic (2 cloves)
  • 2 cups heavy cream
  • 3 lemons
  • Kosher salt and freshly ground black pepper
  • 1 pound pasta (linguine, penne, fusilli or bow tie)
  • 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
  • 1/2 cup broccoli, tiny florets
  • 1/2 cup freshly grated Parmesan
  • 1 pint grape or cherry tomatoes, halved


  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, and 1 teaspoon of pepper.
  3. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  4. Meanwhile, cut the broccoli in florets and discard the stem.
  5. Cook the florets in a pot of boiling salted water for 1 minute until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
  6. 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. 
  7. 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.
  8. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli.
  9. 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.
Cooks note: You may also add sliced carrots, snow pea pods, slivered onions, ect. with the broccoli.
Also, if you want your dish more creamy then double the sauce ingredients OR add 1/2 the sauce before the final step.

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