If I was your boss, I could assign you to certain projects you detest. I could imply not so pretty consequences if things don’t get done. I could micro-manage. I could blame you for my own incompetence. I could make you wear a lot of obnoxious flair, and you’d have to pretend to enjoy it. Basically, I could make your life miserable if you didn’t do as I say. (Wow…I’m a pretty mean boss.)
But, alas, you don’t work for me. So I can’t threaten you. I can’t write you up. I can’t even talk behind your back.
I can only recommend. Encourage. And in this case, beg. Plead.
Pretty please, make this pasta dish. Pretty, pretty please. With a cherry on top. With chocolate on top? With a hundred dollar bill on top? With hot, naked people on top? (Wow…that’s some pasta dish.)
It’s one of my favorites. With lots of lemon flavor, sweetness from the tomatoes, and cream (which any splendid pasta dish should have, don’t you think?) So silky. And yet surprisingly lite.
Go. Go now and make this. And my work here is done.
Creamy Lemon Fusilli with Spinach and Tomatoes
Prep time: 15 minutes
Total time: 35 minutes
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 2 cups heavy cream
• 3 lemons, zested and juice reserved
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound dried fusilli
• 6 ounces baby spinach
• 1/2 cup grated Parmesan
• 1 pint grape or cherry tomatoes, halved
Set a large pot of water to boil.
Heat the olive oil in a medium saucepan over medium heat; add the garlic and cook for a minute. Add the cream, the lemon zest and juice, salt and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes, until it starts to thicken.
Meanwhile, add some salt to the boiling water and add the pasta; cook according to the directions on the package, 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 2-3 minutes, until most of the sauce has been absorbed in the pasta.
Take the pot off the heat and add the spinach, Parmesan, and tomatoes. Toss well until the spinach has wilted. Season to taste, and serve hot.
(adapted from Living In The Kitchen With Puppies)