Connolly Kitchen

Our family cookbook

Lemon Fusilli with Spinach and Tomatoes

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lemon fusilli
Adapted slightly from Ina Garten

Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
2 lemons
1 teaspoon Kosher salt
1 teaspoon pepper
1 pound dried fusilli pasta
1/2 pound baby spinach
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

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 1 lemon, the juice of 2 lemons, salt and 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.

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