1 tbsp good olive oil
1 tbsp minced garlic (2 cloves)
2 cups heavy cream
2 tsp zest
6 tbsp lemon juice
kosher salt & fresh ground pepper
1 bunch broccoli
1 lb dried fusilli pasta
.5 lb baby arugula (or 2 bunches of common arugula, leaves cut into thirds)
.5 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Heat olive oil in medium saucepan over medium head, add garlic, and cook for 1min. Add the cream, zest from 2 lemons, juice from 2 lemons, 2 tsp salt, and 1 tsp pepper. Bring to boil and lower heat to simmer for 15-20min, until it starts to thicken.
Cut broccoli in florets and discard stem. Cook florets in a pot of boiling, salted water for 3-5min, until tender but still firm. Drain, blanch, and set aside.
Cook pasta in salted, boiling water according to pasta instructions. Drain and put back in pot. Immediately add cream mixture and cook over medium-low hear for 3min until most of the sauce has absorbed into the pasta. Transfer all to large bowl, add arugula, Parmesan, Tomatoes, and cooked broccoli. Cut lemon in half-slices, add to pasta, toss well, and season to taste. Serve hot.