Heat 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|
|Calories from Fat: 1027 (84%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1226
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