Fusilli Pasta with Lemon and Arugula

If you are looking for a bright and fresh pasta dish to serve this summer, try this one out.  Check out the alternate recipe below...I can't decide which I like better with this sauce!

1 C heavy cream (*if you want a richer and thicker sauce, use 2 cups of cream and eliminate the broth.  **see below for vegan substitutes)
1 C vegetable broth
1 tbsp olive oil
2 cloves garlic, minced
Zest from 2 medium sized lemons
Juice from 2 lemons
1 pound dry fusilli pasta
1 1/2 C broccoli florets
1 pint cherry tomatoes, halved
4-5 oz fresh baby arugula
1/2 C freshly grated parmesan
Salt and pepper to taste

In a medium sauce pan, warm oil over medium heat.  Add garlic and cook for about 1 minute.  Add in the cream, broth, lemon juice and zest, salt and pepper.  Bring to a boil, reduce heat and simmer for about 15 minutes.  The sauce will thicken slightly. 

Meanwhile, steam the broccoli florets either on the stove top or in the microwave until it just starts to get tender.  Bring a large pot of water to boil, add salt, and cook the pasta until just tender.  Drain the pasta and return to pot.  Add sauce and cook for about 3-4 minutes.  Place the pasta in a large serving bowl and immediately add the tomatoes, cooked broccoli, and arugula.  Stir to combine.  Top with Parmesan cheese.  Salt and pepper to taste.  Serve warm.

*Alternate:  Instead of broccoli, try sauteed baby portobello mushrooms and asparagus.  I start with about 1 tbsp olive oil warmed over medium heat in a saute pan.  Add mushrooms and a sprinkle of salt.  Cook until softened.  Add one bunch of asparagus, cut into bite sized pieces.  Cook until just slightly tender.  Add to the recipe as you would for the broccoli above.
**I recently tried a vegan version of this recipe and it came out great!  As a substitute for the heavy cream, blend together 1/2 block extra firm silken tofu with 1/2 cup plain soy milk.  Combine until smooth.  I also added a dash of salt.  In place of the parmesan I used nutritional yeast flakes.