Best 5 Lemon Fusilli With Arugula Recipes

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**Lemon Fusilli with Arugula: A Refreshing and Zesty Pasta Dish**

Indulge in the delightful burst of flavors with our Lemon Fusilli with Arugula, a vibrant and refreshing pasta dish that will tantalize your taste buds. This delectable recipe combines the tangy brightness of lemon, the peppery kick of arugula, and the nutty richness of Parmesan cheese, all harmoniously blended with perfectly cooked fusilli pasta. Get ready to embark on a culinary journey that will leave you craving for more.

Alongside this star recipe, discover a treasure trove of equally enticing pasta dishes within this article. From the classic Spaghetti Carbonara, with its velvety sauce and crispy pancetta, to the hearty and flavorful Sausage and Peppers Pasta, you'll find a diverse selection of pasta recipes to suit every palate. Whether you're seeking a quick and easy weeknight meal or a special dish to impress your guests, this article has something for every home cook.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON FUSILLI WITH ARUGULA BAREFOOT CONTESSA - INA GARTEN



Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten image

Make and share this Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by cookiedog

Categories     One Dish Meal

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
kosher salt & freshly ground black pepper
1 lb dried fusilli
1/2 lb baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds)
1/2 cup freshly grated parmesan cheese
1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Steps:

  • Heat the olive oil in a medium saucepan over medium heat.
  • Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the 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 al dente according to the directions on the package, about 12 minutes, stirring occasionally.
  • Drain the pasta and return it to the pot.
  • Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.
  • Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes.
  • Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.

FUSILLI WITH ARUGULA PESTO AND CRISPY PANCETTA



Fusilli with Arugula Pesto and Crispy Pancetta image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 pound thinly sliced pancetta
Kosher salt and freshly ground black pepper
1 pound adult arugula, large stems removed
1/2 pound basil leaves
1 pound whole wheat fusilli
1/2 cup extra-virgin olive oil, plus more as desired
2 tablespoons toasted pine nuts
1 garlic clove
1/2 cup grated Pecorino-Romano, plus more for garnish
2 tablespoons European style (high-fat) butter

Steps:

  • Preheat a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, 5 to 7 minutes. Set aside on a paper towel-lined plate.
  • Bring a large pot of salted water to a boil. Prepare an ice water bath. Stir the arugula into the boiling water and cook until it is bright green and tender, about 15 seconds. Remove the arugula directly to the ice bath and let cool completely, then drain, gently squeeze out the excess water and set aside. Do the same for the basil. Once the arugula and basil are blanched, cook the pasta in the boiling water until al dente.
  • Meanwhile, make the pesto. Add the arugula and basil to a food processor and blend until mostly pureed, about 30 seconds. Add oil, pine nuts, garlic and salt and pepper and puree for another 30 seconds. Scrape down the sides of the bowl, then add the cheese and pulse, drizzling more oil as desired, until combined but not fully pureed, another 30 seconds. (See Cook's Note.)
  • Place the pesto and butter in a large bowl and add drained pasta to the bowl, reserving some pasta water to thin the sauce as desired. Mix the pesto and pasta, season to taste and crumble the slices of crispy pancetta on top. Serve with extra grated Pecorino and a drizzle of olive oil.

LEMON FUSILLI WITH ARUGULA



Lemon Fusilli With Arugula image

This is from Barefoot Contessa, but I changed some ingredients to lower the calories and fat. It still has the same great taste!

Provided by Born with a whisk

Categories     Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.
  • Parmasean cheese can also be added.

LEMON FUSILLI WITH ARUGULA



Lemon Fusilli with Arugula image

Number Of Ingredients 0

Steps:

  • 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.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.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, 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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 926

LEMON FUSILLI WITH ARUGULA



LEMON FUSILLI WITH ARUGULA image

Yield 4-6 servings

Number Of Ingredients 9

1 Tbsp. olive oil
1 Tbsp. minced garlic (2 cloves)
2 C. heavy cream
3 lemons
salt and pepper
1 lb. dried fusilli pasta
1/4 lb. baby arugula
1/2 C. freshly grated parmesan cheese
1 pint grape or cherry tomatoes, halved

Steps:

  • Heat olive oil in medium saucepan over medium heat. Add garlic, and cook for 60 seconds, then add cream, zest and juice of 2 lemons, 2 tsp. salt, and 1 tsp. 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 salt water to a boil, add pasta, and cook al-dente according to directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add cream mixture and cook over medium-low heat for 3 minutes until most of the cream is absorbed by the pasta. Pour the pasta into a large bowl and add the arugula, parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4 inch thick crosswise, and add a few slices to the pasta. Toss well and season to taste.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in this dish. Look for ripe lemons, peppery arugula, and high-quality pasta.
  • Don't overcook the pasta: Al dente pasta is the goal. Cook it according to the package directions, then taste it to make sure it's done to your liking.
  • Reserve some pasta water: The starchy pasta water will help to create a creamy sauce. Reserve about 1/2 cup of pasta water before draining the pasta.
  • Use a microplane to zest the lemons: This will give you the finest zest, which will add the most flavor to the dish.
  • Don't be afraid to adjust the seasonings: Taste the sauce and add more lemon juice, salt, or pepper as needed.

Conclusion:

This lemon fusilli with arugula is a light, refreshing, and flavorful dish that's perfect for a weeknight meal. It's easy to make and comes together in just 30 minutes. The bright lemon flavor is balanced by the peppery arugula and creamy sauce. This dish is sure to please everyone at the table.

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