Jules’ Diner – Fusilli with Broccoli & Lemon Cream

Okay…I kinda’ sorta’ stole this recipe from Ina Garten.  ‘Cept I changed some things and turned up the broccoli a whole bunch…pun intended.

If you’re in need of a wonderful, all-around cook book for the essentials I heartily recommend Barefoot Contessa-Family Style.  If you need to learn how to cook, just DVR Ina on The Barefoot Contessa.  Watch her.  She’ll teach you everything you need to know about the kitchen.

Fusilli with Broccoli & Lemon Cream
2-3 tablespoon butter or olive oil
1 tablespoon minced garlic (2 cloves)
2-3 cups heavy cream
2 lemons
Kosher salt and freshly ground black pepper
3-4 bunches fresh broccoli
1 pound dried fusilli pasta (cork screw pasta)
1/2 cup freshly grated Parmesan

Directions

1.  Cook the pasta according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and set aside.

2.  Cut the broccoli into florets and discard the stems.  Steam the broccoli for 3-5 minutes or until just tender.  Set aside.

3.  Heat the butter or olive oil in a large saucepan over medium heat.  Add the garlic, and saute’ for 60 seconds. Add the cream, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Increase heat to a low boil, then quickly lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Add the pasta and the broccoli to the cream mixture, tossing well.  Warm it over medium-low heat for 3 minutes until sauce begins to be absorbed by the pasta. Sprinkle Parmesan over top and toss well.  Serve hot!  (Leftovers are even better…don’t I always say that?)