Lemon-tastic Fusilli with Arugula

After Bridget’s first bite of this dish, her eyes rolled back in her head and she said, “It tastes like summer in my mouth.”

She was exactly right.

This is Mac & Cheese’s sophisticated cousin, and it’s dead simple to make.

A tblsp. of olive oil in a cold pan, crank up the heat to medium-high and cook 2 minced garlic cloves for about 60 seconds (over cooked garlic gets bitter).

Next add the zest of 2 lemons, the juice of 2 lemons (I strained out the pulp), 2 cups heavy cream, 2 tsp. Kosher salt and 1 tsp. black pepper. Bring to boil, reduce heat and simmer for 15 minutes. It will (should) thicken.

Boil your pasta (we used Fusilli, 1 lb.), and prep your veggies while it cooks.

I sliced a pint of grape tomatoes and cut a lemon into cubes. I also gather about 2 handfuls of baby arugula.

Drain the pasta and add it to a big bowl. Pour over the cream sauce, and toss together the toms, arugula, lemons chunks, and some Parmesan cheese to taste.

This will put a smile on your face…a bright, sun-shiny smile. 🙂