Ina's Lemon Fusilli with Arugula

 Ingredients:

1 Tablespoon of olive oil

1 Tablespoon minced garlic (2 cloves)

2 cups of heavy cream

3 lemons

S & P

1 Bunch of broccoli

 1-pound dried fusilli pasta

1/2-pound baby arugula, chopped

1/2 cup of Parmesan 

1 pint of cherry tomatoes, halved

Directions: 

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 from 2 lemons, 2 teaspoons of salt and 1 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 15 minutes, until it starts to thicken.

Meanwhile, cut the broccoli into florets and discard the stems. Cook in 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 pasta and cook to manufactures directions on the package, about 12 minutes. Stir occasionally. Drain the pasta in a colander and place the pasta back into the hot pot. Immediately add the cream mixture and cook 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. Mix well. Cut the last lemon into wedges and serve on plates with the pasta mixture.