So I thought I had posted this before, but no! And you need this recipe, guys, because it’s truly great. We can thank Ina Garten for this one. It’s a true staple in my kitchen, especially in the summer when the cherry/grape tomatoes are great. I’ve made this with heirloom cherry tomatoes and then it’s so pretty and colorful!
This recipe feeds a lot of people, so it’s great for having people over for dinner.
Lemon Fusili Pasta
1 lb. fusili or rotini , or any corkscrew shaped pasta
1 tbsp. EVOO
2 garlic gloves, minced
2 c. (I pint) heavy cream
2 lemons–you’ll need their zest and juice, so zest first, then juice.
2 tsp. salt
1 tsp. pepper
1 pint cherry/grape tomatoes, halved
1/4 c. grated parmesan cheese
In a large skillet, heat the EVOO over medium heat. Add the garlic and cook for one minute. Add the cream, lemon juice and zest, salt and pepper. Bring to a boil, reduce the heat, and simmer for 15-20 minutes, until it starts to thicken.
Heat a large pot of water. When boiling, add salt, stir, and add pasta. Cook until al dente. Drain and return to pot. Add cream sauce and cook for three minutes on medium low heat, until the pasta has absorbed most of the sauce. Turn out into a large bowl, and add tomatoes and cheese. Toss, check seasonings, and serve.