Lemon Fusilli With Arugula

Submitted 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!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 1⁄2 lb arugula
• 1 bunch broccoli
• 2 garlic cloves
• 1 tablespoon olive oil
• 1 lb whole wheat pasta (Preferable fusilli)
• 1 pint grape tomatoes
• 3 lemons
• salt
• pepper

directions

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. 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. 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. Parmasean cheese can also be added.

Reviews

[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.

 

[Barbara in southern]

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!