Lemon Fusilli with Arugula Barefoot Contessa Ina Garten
Brighten up your dinner table with Ina Garten's Lemon Fusilli with Arugula, a zesty and vibrant pasta dish that's as elegant as it is easy to make. Featuring tender fusilli drenched in a luscious lemon cream sauce, this recipe balances the richness of heavy cream and Parmesan with the refreshing tang of fresh lemon juice and zest. The addition of peppery baby arugula and sweet, sautéed cherry tomatoes creates a symphony of flavors and textures, making every bite irresistible. Ready in just 30 minutes, this dish is perfect for weeknight dinners or casual gatherings. Serve it warm, garnished with extra Parmesan, and let this Barefoot Contessa classic transform your meal into an unforgettable culinary experience. Keywords: Lemon Fusilli with Arugula recipe, Ina Garten pasta, creamy lemon sauce, easy gourmet pasta, Barefoot Contessa recipes.
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Recipe Information
Ingredients
- 1 pound Fusilli pasta
- 2 cups Heavy cream
- 1 tablespoon Lemon zest
- 0.25 cup Fresh lemon juice
- 0.5 cup Freshly grated Parmesan cheese
- 0.5 teaspoon Black pepper
- 1 teaspoon Kosher salt
- 8 cups Baby arugula
- 1 cup Cherry tomatoes, halved
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Add the lemon zest, lemon juice, Parmesan cheese, black pepper, and salt. Stir the mixture until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant. Add the cherry tomatoes and cook for 2-3 minutes until they soften slightly.
Add the cooked pasta to the skillet with the tomatoes and toss to combine. Pour the lemon cream sauce over the pasta and stir until evenly coated.
Add the baby arugula and gently toss it with the pasta until the arugula is slightly wilted.
Serve the Lemon Fusilli with Arugula warm, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 455 mg | 35% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 481 mg | 10% | |
*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.
