1 pound fusilli pasta
1 tablespoon olive oil
3 large cloves garlic, minced
2 cups heavy cream
3 lemons + salt and pepper
1 bunch of spinach
1 bunch of arugula
1/2 cup grated parmesan
Optional: Broccoli instead of spinach
1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds
2. 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.
3. Once thickened, add the pasta and mix
4. Add the arugula, spinach, tomatoes, and parmesan
5. Mix well and serve!
This recipe was adapted from Ina Garten. To view her version click here