Lemon Fusili Pasta with Spinach

Lemon Fusili Pasta with Spinach

1 Tbsp olive oil

1 Tbsp minced garlic

2 cups heavy cream

2 lemons

salt and fresh ground black pepper

1 pound dried fusili pasta (or rotini)

1/2 pound baby arugula or spinach or a mix of the two- arugula is a bit bitter but adds a nice bite

1/2 cup freshly grated parmesan cheese

1 pint grape or cherry tomatoes, halved ( I like more - like a pint and a half or two)

Directions:

heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.  Add the cream, 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 15-20 minutes until it starts to thicken.

Bring a large pot of water to a boil, add 1 Tbsp of salt and pasta, and cook according to the directions on the package.  Drain the pasta in the colander and place it back into the pot.  Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed into the pasta.  Pour the hot pasta into a large bowl, add the spinach, parmesan, and tomatoes.

Toss well, season to taste and serve hot.

Great served with grilled chicken breast and grilled asparagus.

Source: Liz Blaser