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    You are in: Home / Recipes / Lemon Fusilli With Arugula Recipe
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    Lemon Fusilli With Arugula

    1/1 Photo of Lemon Fusilli With Arugula

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Born with a whisk's Note:

    This is from Barefoot Contessa, but I changed some ingredients to lower the calories and fat. It still has the same great taste!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes.
    2. 2
      Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
    3. 3
      Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the lemon mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula,tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
    4. 4
      Parmasean cheese can also be added.

    Ratings & Reviews:

    • on September 07, 2010

      15

      A terrible recipe -- it yields an inedible dish, without a doubt the worst thing that we've made in the last 5 years. From its lack of attention to detail (is the garlic minced and added to the sauce, or merely placed in the sauce whole for flavoring then removed?) to ill-considered choices in the name of being low-fat (such as removing altogether the cream that gives body and richness to the sauce of the fuller-fat version of this dish -- see 221280), the recipe is a disaster. You would be better off enjoying plain pasta with a side of arugula and sliced tomatoes than ruining those ingredients by combining them in this way.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2010

      45

    • on January 07, 2010

      55

      This dish was not typically something I would try. I'm very glad I did! Light and refreshing. I was not able to use whole wheat pasta and I had citrus olive oil. I decreased the salt in the sauce to a "pinch" and it was good. I was not able to simmer for 15 minutes--closer to 10 as the sauce became quite thick. (probably due to my very old gas stove). Overall--Delicious and satisfying and I'm so glad that it was submitted. I will make this again and again I am sure!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Fusilli With Arugula

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 350.9
     
    Calories from Fat 38
    10%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 56.0 mg
    2%
    Total Carbohydrate 73.5 g
    24%
    Dietary Fiber 6.3 g
    25%
    Sugars 2.5 g
    10%
    Protein 16.0 g
    32%

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