LEMON FUSILLI WITH ARUGULA

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy (whipping) cream
3 lemons
Kosher salt and freshly ground black pepper
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of regular arugula, stems removed and leaves cut into thirds)
1/2 cup freshly grated Parmesan cheese
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons salt and 1 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes.

Cut the last lemon in half lengthwise, slice it 1/4-inch-thick crosswise, and add a few slices to the pasta. Toss well, season to taste and serve hot.

Serves 4-5
Source: Barefoot Contessa at Home by Ina Garten