Lemon Fusilli with Arugula

1 T. olive oil
1 T. Minced Garlic (2 cloves)
2 C. Heavy Cream
2 lemons
Kosher Salt and freshly ground pepper
1 bunch broccoli
1 lb. dried fusilli pasta
1/2 lb.baby arugula
1/2 C. freshly grated Parmesan
1 pint grape or cherry tomatoes, cut in half

Direction:
Heat the olive oil in a med. saucepan over medium heat, ass the garlic, and cook of 60 sec. Ass the cream, the zest from 2 lemons, 2 tsp. of salt, and 1 tsp. of pepper. Bring to a boil, then lower the heat and simmer for 15-20 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 3-5 mins., 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 tbls. 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. Toss well, seson to taste, and serve hot.

Mom found this from Barefoot Contessa. We had it for lunch last week and it was soo yummy so I thought I would share.