Lemon Fusilli with Arugula
Indulge in the zesty, creamy goodness of Lemon Fusilli with Arugula—a vibrant pasta dish that perfectly balances tangy citrus with rich Parmesan cheese and peppery greens. This quick and easy recipe comes together in just 25 minutes, featuring tender fusilli coated in a luscious lemon-infused cream sauce, with the fresh bite of arugula adding a pop of vibrant flavor. Perfect for weeknight dinners or an elegant lunch, this dish is elevated with the subtle heat of red pepper flakes and the smoothness of olive oil. Serve it hot with a sprinkle of extra Parmesan for a beautifully simple yet impressive meal. Optimized for both taste and convenience, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 12 ounces fusilli pasta
- 1 cup heavy cream
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups arugula, rinsed and dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Reduce the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Continue stirring for 2-3 minutes until the sauce begins to thicken slightly.
Gradually add the grated Parmesan cheese to the sauce, stirring constantly until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as desired.
Add the cooked fusilli pasta to the skillet with the sauce and toss until the pasta is thoroughly coated with the creamy lemon sauce.
Remove the skillet from heat and gently fold in the arugula, allowing it to wilt slightly from the residual heat of the pasta.
Serve the Lemon Fusilli hot, garnished with additional Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
