Lemon Fusilli with Arugula

In a medium saucepan, saute the garlic in the olive oil for about a minute. Add the cream, zest of 2 lemons, and the juice from 2 lemons.

Season with salt & pepper & bring to a boil. Lower the heat to a simmer & cook for 20 minutes, or until the sauce begins to thicken.

Meanwhile, cut the broccoli florets into bite-sized pieces & discard the stem. Blanch them in a large pot of boiling, salted water for 2 minutes. Drain, rinse with cold water & set aside.

Cook the pasta according to package instructions. When done, drain & return to the pot & place back on the stove over medium heat. Stir in the cream & cook for about 2-3 minutes, or until most of the sauce gets absorbed by the pasta.

Pour the hot pasta into a large bowl & toss in the arugula, Parmesan, tomatoes & cooked broccoli.

Toss well, season to taste & serve hot.