Archive for the ‘Pasta’ Category

Lemon Fusilli with Arugula

August 8, 2007

I’ve not been feeling the best.  I’m taking some antibiotics that make my stomach a little queasy, so when Amy agreed to come over and cook, my only menu request was that it veer to the carb side of things.  Maybe some people crave protein when they aren’t feeling well, but not me!  We were going to page through Giada’s cookbooks, but Amy ended up in Barefoot Contessa at Home and found the perfect recipe.  It’s creamy, lemony, and fresh – very summery.  We added chicken to make it more of a stand alone dish, but for lunch you could easily do without. Since we had tons of leftovers, I reheated this multiple times and it was perfect for lunch.

Lemon Fusilli with Arugula and Chicken
by Ina Garten
Makes 6 servings

1 T. good olive oil
1 T. minced garlic
2 cups heavy cream
2 lemons
kosher salt and freshly ground pepper
1 pound dried fusilli pasta
1/2 pound arugula (stems removed and leaves cut into thirds)
1/2 cup freshly greated Parmesan cheese
1 pint grape or cherry tomatoes, halved
1 lb chicken breasts

Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of the lemons, 2 tsp. salt, and 1 tsp. pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Grill the chicken over medium high heat until no longer pink inside. Cut on the diagonal into 1/2 inch strips.

Bring a large pot of water to a boil, add 1 tablespoon salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. (We actually used a large enough saucepan above, so that we were able to add the pasta to the sauce instead of the other way around.) Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan,chicken and tomatoes. Toss well, season to taste, and serve hot.