Spring Lemon Pasta With Arugula

• 1 T olive oil
• 2 large garlic cloves, minced
• 2 cups heavy cream
• juice and zest of 2 lemons
• 1 tsp. each, salt and freshly ground pepper
• 1 lb pasta screws (fusilli)
• 1/2 lb baby arugula
• 1/2 cup freshly grated Parmesan cheese
• 1 pint cherry (Sunburst) tomatoes

1. Heat the olive oil in a medium saucepan over medium high heat. Add garlic, cook for a minute. Add cream along with lemon zest and juice, 1 teaspoon salt and 1 teaspoon pepper. Bring to boil, lower heat and simmer for 20 min. until sauce thickens.
2. Cook pasta al dente and drain, return to pot. Add cream mixture and cook over medium low heat for 3-4 minutes, until pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add arugula, Parmesan, and tomatoes. Toss well and serve.

olive oil, garlic, heavy cream, lemons, salt, pasta screws, baby arugula, parmesan cheese, cherry

Taken from www.epicurious.com/recipes/member/views/spring-lemon-pasta-with-arugula-1259520 (may not work)