Lemon Fusilli

I apologize for the lack of posting. Atlanta received 5 inches of snow and my refrigerator was not prepared! My husband and I ate a lot of spaghetti while watching movies and I wouldn't change it for the world. Now that we're back to our routine, I have some new recipes to share!

1 tablespoon olive oil

1 tablespoon minced garlic (2 cloves)

1 cup heavy cream

1 cup milk

2 lemons

salt and black pepper

1 bunch of broccoli

1 pound dried fusilli pasta

1/2 pound baby arugula

1/2 cup freshly grated parmesan

1 pint cherry tomatoes, halved

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1. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook for 60 seconds. Add the cream, the juice of two 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.

2. As the sauce thickens, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3-5 minutes, until tender but still firm. Drain the broccoli and run 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 package directions (about 12 minutes). Drain the pasta in a 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 in the pasta.

4. Pour the hot pasta into a large bowl and add the arugula, parmesan, tomatoes, and cooked broccoli. Toss well, season to taste, and serve hot.

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recipe adapted from Ina Garten

image from foodnetwork.com