Thursday, April 21

Lemon Fusilli with Tomatoes, Arugula, & Goat Cheese


Pasta is a great dish because it can be rich and filling (like this or this) or healthy and fresh (like this). With the rising temperatures, I've been gravitating towards lighter meals that focus on fresh ingredients. This recipe for lemon fusilli with tomatoes and arugula is a great tribute to spring's bright flavors. It takes less than a half hour to make from start to finish, which gave me time to take a relaxing walk around the neighborhood with my boyfriend before the sun went down.

Lemon Fusilli with Tomatoes, Arugula, & Goat Cheese:
  • Cook 1/2 lb. whole-wheat fusilli pasta in boiling, salted water, according to package instructions.
  • Meanwhile, heat 1 tbsp. olive oil in a large, non-stick pan.
  • Add 1 pt. halved grape tomatoes, 3 cloves of chopped garlic, 1 tsp. lemon zest, salt, and pepper.
  • Saute tomatoes for 3-5 minutes, until they start to soften.
  • Add 1 c. white wine to the pan and cook mixture for another 5 minutes, until sauce reduces by half.
  • Drain pasta, reserving 1/2 c. pasta cooking liquid, and add pasta to the sauce pan.
  • Toss pasta with the sauce, 2 c. arugula*, 3 oz. garlic and herb goat cheese, and the juice of half a lemon. Moisten with pasta cooking water as necessary.
  • To serve, divide pasta into bowls and top with extra goat cheese crumbles.


Serves two-three
*This may seem like a lot, but arugula will wilt down to almost nothing.