Ingredients
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1
-
1
-
2
-
3
-
-
1
-
1/2
-
1/2
-
1
-
-
-
-
-
-
Directions
Lemon Fusilli With Arugula Barefoot Contessa – Ina Garten, Another of Ina’s recipes that I can’t wait to try! From the Episode Photo Finish., Oh dear – this sounded so good and I followed the directions and my cream curdled into something that looked like cottage cheese. We ended up going out to eat! I may try this again and add the lemon juice much later., Favorite recipe of the bride. She feels we can each make a batch for 20 at home, in a foil casserole and warm them in the commercial gas range. Foil covered. Then into commercial warming oven, then serve in chafing dishes. But I read online people having difficulty reheating as it seperates. Uh…..200 + guests? Maybe if noodles and sauce arrive cooked seperatly and we rewarm noodles in hot water and combine all the sauces and reheat seperatly, then combine all w the fresh ingredients?
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Steps
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1
Done
|
Heat the Olive Oil in a Medium Saucepan Over Medium Heat. |
|
2
Done
|
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. |
|
3
Done
|
Bring to a Boil, Then Lower the Heat and Simmer For 15 to 20 Minutes, Until It Starts to Thicken. |
|
4
Done
|
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. |
|
5
Done
|
Drain the Pasta and Return It to the Pot. |
|
6
Done
|
Immediately Add the Cream Mixture and Cook Over Medium-Low Heat For 3 Minutes, Until the Pasta Has Absorbed Most of the Sauce. |
|
7
Done
|
Pour the Hot Pasta Into a Large Bowl and Add the Arugula, Parmesan and Tomatoes. |
|
8
Done
|
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. |
