Lemon Fusilli with Greens
A cousin posted a great picture of this meal, so we had to look up the recipe and try it out. It was as good as her photo promised. I modified the recipe so it became a one-pan pasta dish, instead of a three or four pan meal. (My inspiration might be my broken dishwasher right now.)
Lemon Fusilli with Greens
1 Tb. olive oil
1 Tb. minced garlic, or garlic to taste
2 cups cream or half and half
3 lemons
Broccoli, cut into small florets
1 pound fusilli pasta, or other substantial pasta
1 large bunch of fresh greens, washed and chopped (spinach, kale, arugula, etc.)
1/2 cup Parmesan, freshly grated
Tomatoes, seeded and diced
Bring a large pot of water to boiling. Add the pasta and start timing. About 5 minutes before the pasta is done, add the broccoli. If you are using kale, add the kale as well. Kale needs to be cooked in lots of water to get rid of the bitter taste. When the pasta and vegetables are done, drain well. Place the empty pot back on the stove and add the olive oil and garlic. Sauté for a few seconds, and then add the cream or half and half, the zest and juice from two lemons, 2 tsp. of salt, and 1 tsp. ground pepper. If you are using garlic powder, omit the olive oil and just cook the cream, lemon zest and juice, salt, pepper, and garlic together. Simmer until it is slightly thickened. The lemon juice makes the cream or half and half curdle, which is OK. Just keep stirring it and cooking it until slightly thick. Stir in the pasta and vegetable mixture and keep cooking for a few more minutes until most of the sauce has been absorbed by the pasta. If you aren't using kale, add the arugula or spinach and let it wilt in the hot pasta. Add the Parmesan and tomatoes. Slice the remaining lemon into very thin slices and stir into the pasta. Serve hot.
I used kale and half and half instead of cream. We also forgot the Parmesan until the next day when we were eating leftovers. This recipe is loosely based on one from Ina Garten.
Also note that you aren't expected to eat the sliced lemons (unless you really want to).
Lemon Fusilli with Greens
1 Tb. olive oil
1 Tb. minced garlic, or garlic to taste
2 cups cream or half and half
3 lemons
Broccoli, cut into small florets
1 pound fusilli pasta, or other substantial pasta
1 large bunch of fresh greens, washed and chopped (spinach, kale, arugula, etc.)
1/2 cup Parmesan, freshly grated
Tomatoes, seeded and diced
Bring a large pot of water to boiling. Add the pasta and start timing. About 5 minutes before the pasta is done, add the broccoli. If you are using kale, add the kale as well. Kale needs to be cooked in lots of water to get rid of the bitter taste. When the pasta and vegetables are done, drain well. Place the empty pot back on the stove and add the olive oil and garlic. Sauté for a few seconds, and then add the cream or half and half, the zest and juice from two lemons, 2 tsp. of salt, and 1 tsp. ground pepper. If you are using garlic powder, omit the olive oil and just cook the cream, lemon zest and juice, salt, pepper, and garlic together. Simmer until it is slightly thickened. The lemon juice makes the cream or half and half curdle, which is OK. Just keep stirring it and cooking it until slightly thick. Stir in the pasta and vegetable mixture and keep cooking for a few more minutes until most of the sauce has been absorbed by the pasta. If you aren't using kale, add the arugula or spinach and let it wilt in the hot pasta. Add the Parmesan and tomatoes. Slice the remaining lemon into very thin slices and stir into the pasta. Serve hot.
I used kale and half and half instead of cream. We also forgot the Parmesan until the next day when we were eating leftovers. This recipe is loosely based on one from Ina Garten.
Also note that you aren't expected to eat the sliced lemons (unless you really want to).
BelÃssima!
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