Barefoot Contessa Makes Lemon Fusilli with Arugula | Barefoot Contessa

Ina has done it again 👏👏 This Lemon Fusilli with Arugula is a 10/10! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2GjDq33 Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemon Fusilli with Arugula RECIPE COURTESY OF INA GARTEN Level: Easy Total: 40 min Prep: 10 min Cook: 30 min Yield: 4 to 5 servings Ingredients 1 tablespoon good olive oil 1 tablespoon minced garlic (2 cloves) 2 cups heavy cream 3 lemons Kosher salt and freshly ground black pepper 1 bunch broccoli 1 pound dried fusilli pasta 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds) 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 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. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #LemonFusilliwithArugula Barefoot Contessa Makes Lemon Fusilli with Arugula | Barefoot Contessa | Food Network https://youtu.be/Hjjx3LQyujY