Creamy Lemon Cavatappi with broccolini & arugula

This is based off of a yummy Barefoot Contessa recipe. I like to add grilled chicken to make it a little more substantial, but it is delicious without it too. I also prefer using broccolini and less lemons.

 

Ingredients

1 tablespoon good olive oil

2 cloves garlic 

2 cups heavy cream

2 lemons

Kosher salt and freshly ground black pepper

1 bunch broccolini (use regular broccoli if you cannot find broccolini)

1 pound dried cavatappi pasta (or gemelli)

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

grilled chicken - sliced (if using)

 

 

Directions

1.     Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Do not let it burn. Add the cream, the zest and juice of 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.

2.     Meanwhile, cut the broccolini in florets. Cook the broccolini in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccolini and run under cold water to stop the cooking. Set aside.

3.     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. 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 2 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, cooked broccolini, and grilled chicken if using. Toss well, season to taste, and serve hot.