A rich pasta with a refreshing taste that gives it not only lemon, but also fresh herbs and blanched broccoli inflorescences. Broccoli is cooked for a couple of minutes and then drenched in cold water to maintain its crispness, juiciness and bright color. Fusilli (or spiral) paste is boiled separately. And then all ingredients are mixed in a delicious creamy lemon sauce along with fresh cherry tomatoes, grated parmesan and extra slices of lemon. Pasta looks spring bright and juicy, and great for both the festive menu and on каждый день. 
Time: 40 мин. Complexity: easy Servings: 4-5 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. l olive oil
- 1 tbsp. l chopped garlic (2 cloves)
- 2 tbsp. fat cream
- 3 lemons
- 1 head of broccoli
- 450 gr fusilli pastes (spirals)
- 220 gr arugula
- 0.5 tbsp. grated parmesan
- 2 tbsp. grape tomatoes or cherry cut in half
Recipes with similar ingredients: garlic, cream, lemon, cabbage broccoli, spiral fusilli pasta, arugula, parmesan cheese, tomatoes grape, cherry tomatoes
Recipe preparation:
- In a medium saucepan over medium heat, heat olive oil, add garlic and fry for 60 seconds. Add cream, zest of 2 lemons, juice of 2 lemons, 2 tsp. salt, and 1 tsp black pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the sauce begins thicken.
- Meanwhile, cut the broccoli into inflorescences, discard the stems. Boil the inflorescences in a pan with boiling salted water for 3-5 minutes until they are softer, but still crispy. Drain the broccoli and put it under cold water so that the cabbage stopped cooking.
- In a large saucepan, bring the water to a boil, add 1 tbsp. l salt and paste, and cook as recommended on the package, about 12 minutes, stirring occasionally. Throw the paste in a colander and put back into the pan. Add the creamy mixture immediately and simmer for 3 minutes until most of the sauce not absorbed into the paste. Pour the hot pasta into a large bowl, add arugula, parmesan, tomatoes and boiled broccoli. Cut the last lemon in half lengthwise, cut across 0.5 cm thick slices and add to the paste. Mix well salt to taste and serve hot.
