Lemon Fusilli

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 2 cups heavy cream
• 3 lemons
• kosher salt
• black pepper
• 1 pound fusilli dried, corkscrew pasta
• 1/2 pound greens fresh tender, chopped, ex: spinach, arugula
• 2 cups cherry tomatoes halved
• 1/2 cup freshly grated Parmesan

1. Heat the olive oil in a large skillet over medium heat. Add minced garlic and cook for 15-30 seconds. Add cream, the zest and juice of two lemons, two teaspoons kosher salt, and 1 teaspoon pepper. Bring to a boil. Reduce heat to medium-low, and simmer until slightly thickened (15-20 minutes).
2. Meanwhile, cook fusilli pasta according to package directions. Drain and set aside.
3. Once lemon cream sauce has thickened, add cooked pasta to the skillet. Cook over medium-low heat for 5 minutes.
4. Add chopped greens, halved cherry tomatoes and Parmesan to the skillet. Stir
5. Cut final lemon crosswise into thin slices. Add 3-5 slices to the skillet and stir.
6. Remove from heat and serve, using remaining lemon slices and extra Parmesan as garnish, if desired.

olive oil, garlic, heavy cream, lemons, kosher salt, black pepper, fusilli, fresh tender, tomatoes, freshly grated parmesan

Taken from www.yummly.com/recipe/Lemon-Fusilli-1334968 (may not work)