Pat's Lemon Cream Pasta

A few months ago I planned meals for the week by consulting my cookbooks and one of the recipes I selected was from the Barefoot Contessa At Home. It was the Lemon Fusilli with Arugala.

I didn’t feel well the night I was going to make it and Pat took over. It was a great meal and he’s made this dish may times over.

Every time he makes it, its a little different and I think he has it where he wants it now. He has cut back on the amount of tomatoes and changed it from cherry to grape tomatoes. Pat also uses 3/4 of a cup less cream. The amount of lemons has also been perfected; Pat prefers the juice of 3 not 2 lemons, adds lemon zest, and doesn’t serve the pasta with chopped lemon.

Pat’s Lemon Cream Pasta

Adapted from the Barefoot Contessa At Home by Ina Garten

1 tbsp good olive oil

2 cloves of garlic minced into small pieces

juice from 3 lemons

zest from 1 lemon

1 1/4 cup cream

salt and pepper to taste

10 oz penne

8 oz arugula, finely chopped

10-15 grape tomatoes, cut into 1/8ths

Parmesan cheese to grate on top

Pat likes to lay out all his ingredients before he begins

Heat olive oil for about 1 min. Saute garlic 1 to 1 1/5 min. Add cream, lemon juice, lemon zest, salt, and pepper. Bring a boil and simmer for 20 min.

Lemon Cream Sauce

Cook pasta to directions. Drain pasta and add to sauce. Heat for 2 minutes on a low flame.  Take off the heat and toss with arugula and tomatoes. Serve with Parmesan. Adjust the salt if necessary.

Pat's Lemon Cream Pasta

Note: Dinner is even better when someone else makes it.

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