Recipe by Born with a whisk
This is from Barefoot Contessa, but I changed some ingredients to lower the calories and fat. It still has the same great taste!
Top Review by Chef JannaLeigh
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.
- 226.79 g arugula
- 1 bunch broccoli
- 2 garlic cloves
- 14.79 ml olive oil
- 453.59 g whole wheat pasta (Preferable fusilli)
- 473.19 ml grape tomatoes
- 3 lemons
Directions See How It's Made
- 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.
- 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.
- 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.
- Parmasean cheese can also be added.