Lemon Pasta

Do you have a go-to dish that you enjoy so much you could eat it all the time? Lemon pasta is that dish for me. It is now a staple recipe that I stole from W’s mother (who read it in one of the Barefoot Contessa books). I have never seen the original recipe; I just reproduced it from memory. After cooking it more than 20 times, I am sure that it is now somewhat different than the original.

Lemon, arugula, tomatoes and cheese. Delicious produce that makes a delicious dish!

For two (and two lunches)

• 400 gr of pasta
• 1 onion, diced
• 1 clove of garlic
• 1 broccoli, cut into florets
• 1 pint of cherry tomatoes, halved
• 1 lemon, zested and juiced
• 250 ml of cream
• Arugula
• At least ½ cup of parmesan, grated

1. Bring a pot of water to boil and cook pasta until al dente.
2. With a minute left for the pasta, add the broccoli. Drain the pasta and broccoli.
3. While waiting for the water to boil, start the sauce by heating some butter and cooking the onion on medium heat for 5 minutes.
4. Add the garlic, cook for 1 minute.
5. Add the cream and parmesan, and cook for at least 10 minutes on low heat (the cream should thicken). Do not boil. Season with salt and pepper.
6. Add the arugula, tomatoes, pasta, broccoli, and lemon juice to the sauce. Stir and sprinkle with parmesan.