Seasonal Potluck: Lemon fusilli with tomatoes and arugula

September is here already!  I know I say it every year, but summer just flies by too fast.  We’ve had a great few months though, despite that every bit of rain that fell was due to some epic thunderstorm, and there have been over 20 days above 90 degrees (which is unusual for Chicago).  Weather aside, summer of 2011 has been a good one!  This month Betsy and I are going to be sharing potluck recipes featuring tomatoes and apples.  Remember to check this page for ideas or to share your own recipes!

This recipe is a favorite in our house.  I make it at least twice a year with tomatoes from our garden.  It’s just a nice fresh tasting dish, and very versatile.  Though I never stray from this recipe (because we like it so much!) you could use different pastas or vegetables, depending on what you have on hand.

Hope everyone has a great Labor Day weekend!

Lemon Fusilli with Tomatoes and Arugula

adapted from Ina Garten’s recipe on FoodNetwork.com

•  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 pound dried fusilli pasta (or something similar)
• 6 ounces baby arugula
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved

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.

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, and tomatoes. 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.