Try this Lemon Fusili with Arugula recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
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. 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. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. 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, and serve hot.
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Serving Size: 1 (1334g) | ||
Recipe Makes: 1 | ||
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Calories: 1226 | ||
Calories from Fat: 1027 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.1g | 152 % | |
Saturated Fat 63.7g | 319 % | |
Monounsaturated Fat 38.7g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 361.3mg | 111 % | |
Sodium 3036.2mg | 105 % | |
Potassium 742.7mg | 20 % | |
Total Carbohydrate 43.5g | 13 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 33.5g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1226
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