Fusilli pasta with lemon and arugula

Ingredients:

• 1 tbsp. l. olive oil
• 1 tbsp. minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• 1 head of broccoli
• 450 g fusilli pasta (spirals)
• 220 g of arugula
• 0.5 tbsp. grated parmesan
• 2 cups grape or cherry tomatoes, halved

Preparation:

1. In a medium saucepan, heat the olive oil over medium heat, add the garlic, and sauté for 60 seconds. Add the cream, zest of 2 lemons, juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of black pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the sauce begins to thicken.
2. Meanwhile, cut the broccoli into florets, discarding the stems. Cook the florets in a saucepan of boiling salted water for 3-5 minutes, until tender but still crisp. Drain the broccoli and run it under cold water to stop cooking.
3. Bring a large saucepan of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the package directions, about 12 minutes, stirring occasionally. Drain the pasta in a colander and return it to the saucepan. Immediately stir in the cream mixture and simmer over medium-low heat for 3 minutes, until most of the sauce has been absorbed. Pour the hot pasta into a large bowl and add the arugula, Parmesan, tomatoes, and cooked broccoli. Halve the last lemon lengthwise, cut crosswise into 1/4-inch-thick slices, and add to the pasta. Stir well, season with salt to taste, and serve hot.