Lemon Fusilli Pasta

This is another great recipe from Ina Garten - it's fulfilling in that it cures your carb craving but uses great fresh ingredients like cherry tomatoes, which are especially wonderful this time of year. It's great served hot or room temperature!

Serves:  4 to 5

Ingredients:

  - 1 tbsp olive oil

  - 1 tbsp minced garlic (I usually double this)

  - 2 cups heavy whipping cream

  - 3 lemons (with good clean rinds)

  - 1 lb dried fusilli pasta

  - 1/2 lb baby arugula (or 2 bunches common arugula - the more arugula grows the more bitter it gets)

  - 1/2 cup freshly grated paremsan

  - 1 pint cherry tomatoes, halved

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