1 tablespoon good olive oil

1 tablespoon minced garlic (2 cloves) – Berry Hill Farm

2 cups heavy cream

3 lemons

Flaked sea salt – Fresco Spice Blends

1 bunch broccoli

1 pound dried fusilli pasta – Big Brick House Bakery

1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds) – Country Garden Farm Market

1/2 cup freshly grated Parmesan or feta from Turkeyfoot Creamery

1 pint grape or cherry tomatoes, halved – Master Plan Farms


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.

Cook pasta 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.

FYI – you could also add chicken strips from Hoffman Organics, sausages from Fishburn Farms or crumbled bacon from Custom Quality to make a heartier meal.