wine night: lemon fusilli pasta

Happy Wine Night!  I'm excited to get back on track tonight and have our weekly time to relax, cook together, and decompress.  Don't get me wrong, last week's dance party in front of an American flag was awesome, just not as relaxing as what I have in store for tonight.

Here's a pasta I think I could make for every Wine Night in the summer and both Al and I would eat it up by the bowlful.  It's satisfying  yet still feels light and fresh.  And the best part is you barely have to cook anything - just heating up some cream and boiling some water.  Toss in your farmers' market tomatoes and arugula and you're in store for a delicious summer supper.  My favorite part though?  Eating it cold the next day for lunch (ahem or maybe breakfast).  It makes a great cold pasta salad too. 

Make this for your Wine Night tonight!
Recipe adapted from Ina Garten (are you surprised?)
Serves:  6

  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, grated
  • 2 cups half and half
  • 2 lemons - zest and juice
  • red pepper flakes (I used two large pinches, use as much to your heat preference)
  • salt and pepper
  • 1 lb. whole wheat fusilli pasta (or any other kind of whole wheat short-cut pasta - I just love those little spirals though)
  • 1 - 2 bunches arugula, washed, trimmed and cut into thirds (Al's not a huge arugula fan (how dare he!) so I only used one bunch)
  • 1 pint cherry tomatoes, halved
  • 1/2 cup grated parmesan cheese
  1. Heat a large pot of salted water to boiling.
  2. While water boils, heat olive oil in a small sauce pan over medium heat.
  3. Grate your garlic directly into the sauce pan and cook for one minute.
  4. Whisk in cream, lemon zest, lemon juice, red pepper flakes, and salt and pepper.  Bring to a boil and then lower heat.  Simmer for 15 to 20 minutes until thickened.
  5. About 10 minutes left into your simmer time, drop your pasta into the boiling water and cook to al dente according to package directions.
  6. Drain pasta and add it back to the pot in cooked in.  Pour cream mixture over pasta and stir to evenly coat.  Cook 2 minutes until pasta absorbs some of the cream.
  7. Pour coated pasta into large serving bowl.  Add in tomatoes, arugula, and parmesan.  Toss to coat.  Taste and add in salt and pepper if needed.
  8. Serve warm, room temp, or cold.
Nutrition (per serving - using one bunch of arugula)
  • Calories:  344
  • Carbs:  40
  • Fat:  12
  • Protein:  12

{images by me}
Related Posts Plugin for WordPress, Blogger...
©2014 Rose Record
Designed by Kelly Brito