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Summer is upon us here in Tennessee and it is hot and humid, with rain almost every day. I ran this morning and it was 93 percent humidity! I enjoy making this colorful pasta dish all summer and serving it along grilled steak, chicken, or fish. It’s a versatile and very popular dish that tastes even better heated up the following day. As always, read my tips below for making pasta perfect every time.
Some notes about this dish:
Braiser
I like cooking pasta dishes in a 3.5 to 5 qt. braiser or deep skillet. This way there is enough room for the cooked pasta and all of the ingredients to fit and mix together. Here is an example of one.
Parm
Be sure to buy real Parmesan Reggiano for Italian cooking. You can find it in the gourmet cheese section, and you’ll know it’s real by the writing on the rind of the cheese. The unaged, non-Reggiano parmesan will not melt properly in the pasta. You can also get pre- grated parmesan at Whole Foods or Fresh Market, although it will be more expensive. But it is a time saver for sure.
Baby Arugula
I have swapped baby spinach here if I can’t find arugula. Make sure it’s the baby kind or else it gets too long and stringy to eat in this dish. Also, arugula shrinks big time in heat. When you add it to the sauce it will look like a ton, but as you stir it, it will shrink down into little green pieces.
Fusilli
I love fusilli because of its’ corkscrew looking shape and the way sauce fits into the little crevices of the shape. If you cannot find fusilli, you can use any mid-size pasta shape like penne or mostaccioli.
FAQ
Is this enough for 4 adults for dinner?
I have served this so many times. If you make it as a side dish, you will have enough for 6 adults. If it’s the main dish, I would say 3-4 adults. A perfect meat main entree with this pasta is grilled salmon with Salsa Verde or a nice grilled filet, sliced up and served family style. I enjoy serving this with crusty Italian or French bread to dip into the extra sauce and a simple salad.
Lemon Fusilli
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 cloves garlic, chopped
- 3 lemons divided
- 2 cups (16 oz.) heavy whipping cream
- 3/4-1 lb. fusilli pasta
- 1/2 lb. baby arugula
- 1/2 cup plus more for serving Parmesan Reggiano, grated
- 1 pint cherry tomatoes, halved
Instructions
- In a large skillet or cast iron braiser, heat olive oil over medium low heat. Add garlic and sauté about one minute until fragrant. Add in the heavy cream. Add in the juice of 2 lemons, the zest off 2 lemons, 2 tsp. of salt, and 1 tsp. pepper. Bring to a light boil and then reduce to a simmer and allow to simmer for about 20 minutes, stirring occasionally. The sauce will begin to thicken.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente, firm with a little bite. Directly from the pot add the pasta into the cream sauce using a slotted spoon or fine mesh strainer. Allow the pasta to mix in with the sauce.
- Over low heat, add the arugula, tomatoes, parmesan, and baby arugla, and the third lemon cut up into slices. Adjust salt and pepper as needed. Serve from the skillet or in a large pasta serving bowl and have extra parmesan on the side for serving.
Notes
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Lemon cream sauce coats twirly fusilli. Bright colors from cherry tomatoes and baby arugula liven up this dish and parmesan adds a nutty bite.