Fusilli with arugula

I’m always looking for new recipes because creating new ones sometimes my mind goes blank,

I came across this recipe and although my hubby isn’t one for green anything lol I gave it a whirl.

All garden fresh vegetables and a hint of lemon made it fresh oh and tasty to my tastebuds.

I enjoyed it all hubby removed the escarole.  

Delicious meal for a hot summer day!

Enjoy!

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 bunch broccoli

1 pound dried fusilli pasta

1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)

1/2 cup freshly grated Parmesan

1 pint cherry tomatoes 

1. 
   
2. 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.
3. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
4. 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, tomatoes, and cooked broccoli. 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.

This is an Ina Garten recipe 

Homemade pasta recipe from my kitchen to yours

This is my basic recipe for pasta dough..I use the flour I have(I usually use Pillsbury Pre sifted Flour)..I haven't used semolina so we don't miss what I haven't tried..  I probably will eventually on my baking and cooking adventure but right now this has been working fine for me..

Love my pasta machine..Start at highest setting and continue until desired thickness.

I only made enough for one meal..so 2 1/2 cups flour is plenty.

2 1/2 to 3 cups flour
3 eggs@ room temperature (take them out for a bit before making dough)
pinch of salt
1 shot glass oil
1 shot glass water
*1/2 cup extra flour to add if needed so it will go through pasta maker easily.

 Note: I think the key to great dough is leaving the eggs out to room temperature(around 15 minutes or so)helps with the blending of the flour.

Note:  I used my kitchen aid to make this dough..It made this super easy!  Mix eggs with oil,salt and water.  Add flour slowly and work together until it forms a ball using dough attachment..  Take dough out of mixer. Sprinkle a little flour on cutting board..Work with hands until all blended for several minutes until it is thoroughly worked together..Set aside and cover with Glad wrap to rest  for 10 minutes or so.  Cut in sections, flour generously so pasta will not stick,using macaroni machine starting at highest setting, starting on flat side and work through and go on to either fettuccine or spaghetti  until you get the desired pasta size you desire.. Cook in slightly salted boiling water until tender..  Happy Making some Pasta dough!!!