Lemon Fusilli With Arugula Recipe

This vibrant Lemon Fusilli with Arugula recipe is inspired by the Barefoot Contessa, but with a healthier twist! We've reduced the calories and fat without sacrificing any of that delicious lemon-garlic flavor. This light pasta dish is bursting with fresh arugula, juicy tomatoes, and perfectly cooked broccoli, all tossed in a zesty lemon sauce. A quick, easy, and healthy weeknight meal the whole family will love!

Prep Time 15 mins
Cook Time 30 mins
Calories 350.9 kcal
Protein 32g
Rating 3.0 (2 Reviews)
Lemon Fusilli With Arugula 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Fusilli With Arugula

  • 4 cups fresh arugula
  • 3 cups broccoli florets, fresh or frozen
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 (16 ounce) package fusilli pasta (whole wheat is good)
  • 1 cup cherry tomatoes or grape tomatoes, halved
  • 3 lemons (2 for zest and juice, 1 for slicing)
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons grated Parmesan cheese (optional)

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How to Make Lemon Fusilli With Arugula

  1. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 60 seconds, until fragrant.
  2. Stir in the zest of 2 lemons, the juice of 2 lemons, 2 teaspoons salt, and 1 teaspoon pepper.
  3. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
  4. While the lemon sauce simmers, prepare the broccoli: cut the head into florets and discard the stem.
  5. Cook broccoli florets in a pot of boiling salted water for 3-5 minutes, until tender-crisp.
  6. Drain the broccoli and immediately rinse under cold water to stop the cooking process. Set aside.
  7. Cook fusilli pasta according to package directions in a large pot of boiling salted water (about 12 minutes), stirring occasionally.
  8. Once cooked, drain the pasta and return it to the pot.
  9. Add the lemon mixture to the cooked pasta and cook over medium-low heat for 3 minutes, stirring constantly, until most of the sauce is absorbed.
  10. Transfer the pasta to a large serving bowl.
  11. Add the arugula, halved cherry or grape tomatoes, and cooked broccoli to the bowl.
  12. Slice the remaining lemon into 1/4-inch thick rounds and add to the pasta.
  13. Toss everything together gently to combine.
  14. Taste and adjust seasoning as needed. Serve hot. Optional: Garnish with grated Parmesan cheese.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

10g

Fat

3g

Carbs

24g

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Main Courses Lunch Main Dish / Dinner European Italian Mediterranean American Healthy Vegetarian Spring Recipes Summer Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Main Dish Pasta Easy Dinner Party Low Fat Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Pasta Rice And Grains