i chose this for my first recipe because everyone loves it. unfortunately, i can't take credit because it's not my recipe. i got this from ina garten, a.k.a. barefoot contessa, and it's amazing. she's amazing! the only modification i make to this already perfect dish is adding some grilled chicken. i like the protein, and it feels more like a main course rather than a side salad. anyway, hope you enjoy it as much as i do.Ingredients:1 Tbsp. olive oil1 Tbsp. minced garlic (about 2 cloves)2 C. heavy cream3 lemonssalt and pepper1 lb. dried fusilli pasta1/4 lb. baby arugula (or less - i prefer less)1/2 C. freshly grated parmesan cheese1 pint grape or cherry tomatoes, halved1 1//2 lbs. chicken, grilled and chopped (optional)Heat olive oil in medium saucepan over medium heat. Add garlic, and cook for 60 seconds, then add cream, zest and juice of 2 lemons, 2 tsp. salt, and 1 tsp pepper. Bring to a boil, then lower heat and simmer for 15-20 minutes until sauce starts to thicken.Bring a large pot of salt water to a boil. Add pasta, and cook al-dente according to directions on package, about 12 minutes, stirring occasionally. Drain the pasta and return to pot. Immediately add cream mixture and cook over medium-low heat for 3 minutes until most of the cream is absorbed by the pasta. Pour pasta into a large bowl and add arugula, parmesan, tomatoes, and chicken. Cut the last lemon in half lengthwise, slice into 3/4 inch thick slices and add a few to the pasta. Toss well and season to taste.Serves 6 Lemon Fusilli with Arugula

i chose this for my first recipe because everyone loves it.  unfortunately, i can't take credit because it's not my recipe.  i got this from ina garten, a.k.a. barefoot contessa, and it's amazing.  she's amazing!  the only modification i make to this already perfect dish is adding some grilled chicken.  i like the protein, and it feels more like a main course rather than a side salad.  anyway, hope you enjoy it as much as i do.

Ingredients:

1 Tbsp. olive oil

1 Tbsp. minced garlic (about 2 cloves)

2 C. heavy cream

3 lemons

salt and pepper

1 lb. dried fusilli pasta

1/4 lb. baby arugula (or less - i prefer less)

1/2 C. freshly grated parmesan cheese

1 pint grape or cherry tomatoes, halved

1 1//2 lbs. chicken, grilled and chopped (optional)

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

Bring a large pot of salt water to a boil.  Add pasta, and cook al-dente according to directions on package, about 12 minutes, stirring occasionally.  Drain the pasta and return to pot.  Immediately add cream mixture and cook over medium-low heat for 3 minutes until most of the cream is absorbed by the pasta.  Pour pasta into a large bowl and add arugula, parmesan, tomatoes, and chicken.  Cut the last lemon in half lengthwise, slice into 3/4 inch thick slices and add a few to the pasta.  Toss well and season to taste.

Serves 6