Lemon Fusilli with Spinach

Lemon Fusilli with Spinach {Lindsey Eberhart} 

1 tablespoon good olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream

2 lemons

Kosher salt and freshly ground black pepper

1 pound dried fusilli pasta (or rotini)

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

1/2 cup freshly grated Parmesan

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 to 20 minutes, until it starts to thicken.

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 cream 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, Parmesan, and tomatoes. Toss well, season to taste, and serve hot.

Serve with steamed broccoli, grilled asparagus, whatever yummy veggie. 

If we are feeling like adding more carbs, a nice crusty bread works too. 

It's delicious!  This makes enough for 8 adults. Leftovers are fought over. Enjoy!!!!