Best 5 Lemon Fusilli With Arugula Bc Recipes
Indulge in the symphony of flavors presented by our delectable Lemon Fusilli with Arugula and Burst Cherry Tomatoes, a dish that combines the tangy brightness of lemon, the peppery bite of arugula, and the sweet burst of cherry tomatoes to create a refreshing and flavorful pasta experience. This delightful recipe is not only easy to make but also versatile, allowing you to customize it to your taste preferences. Whether you prefer a zesty kick or a creamy richness, there are three variations provided to tantalize your taste buds. Dive into the Classic Lemon Fusilli, where simple ingredients come together to create a vibrant and aromatic dish. For those seeking a touch of indulgence, the Creamy Lemon Fusilli beckons with a luscious sauce that adds a velvety texture to the pasta. And if you crave a burst of umami, the Lemon Fusilli with Burrata and Prosciutto will delight your palate with its combination of creamy cheese and salty cured meat. Each variation promises a unique culinary journey, ensuring that every bite is a celebration of fresh, vibrant flavors.
Here are our top 5 tried and tested recipes!
LEMON FUSILLI WITH ARUGULA
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.
LEMON FUSILLI WITH ARUGULA
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
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 BAREFOOT CONTESSA - INA GARTEN
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
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 SHRIMP AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
- Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.
LEMON FUSILLI WITH ARUGULA// BC
Categories Pasta
Number Of Ingredients 10
Steps:
- heat the olive oil in a medium saucepan over medium heat... add the garlic and saute 1 min add the cream, zest of 2 lemons, juice of 2 lemons, salt and pepper. bring to a boil then lower the heat and simmer 15-20 mins until it thickens cook pasta drain pasta and add cream sauce and cook 3 min add arugula, parm chz and tomatoes
Tips:
- Use a large pot to cook the fusilli, as it will expand significantly during cooking. - Cook the pasta according to the package directions, but be sure to check it for doneness a minute or two before the recommended cooking time. - If you don't have arugula, you can substitute another leafy green, such as spinach, kale, or watercress. - To make the lemon vinaigrette, whisk together the lemon juice, olive oil, salt, and pepper until well combined. - If you don't have a lemon, you can use bottled lemon juice. However, fresh lemon juice will give the vinaigrette a brighter flavor. - To add a bit of extra flavor to the vinaigrette, you can add a teaspoon of Dijon mustard or a pinch of garlic powder. - To serve, toss the cooked fusilli with the arugula, lemon vinaigrette, and pine nuts. - You can also add other toppings to your liking, such as grated Parmesan cheese, crumbled feta cheese, or sliced olives.Conclusion:
This lemon fusilli with arugula is a light and refreshing pasta dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and healthy ingredients, this dish is sure to be a hit with everyone who tries it.
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