Lemon Fusilli Pasta- Gluten Free

Posted on February 3, 2009. Filed under: Pasta |

This recipe is inspired by my favorite chef, Ina Garten. But I added some modifications. I always do. That’s what makes it MY recipe.

Serves 6
1 lb brown rice fusilli pasta
1 c. heavy cream
1 c. whole milk
1/4 c. white wine
2 garlic cloves
3 lemons
1 c. chopped broccoli
1 pint cherry tomatoes
1/2 c. Romano cheese, grated
1 tbsp olive oil
2 garlic cloves, minced
salt
black pepper

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

Meanwhile, cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

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