5 servings kosher salt and pepper black freshly ground
3 lemons
1 tablespoon olive oil good
0.5 cup parmesan freshly grated
Equipment
bowl
sauce pan
pot
colander
Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.
Add the cream, 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, cut the broccoli in florets and discard the stem. 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 arugula, 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.
