Tuesday, August 11, 2009

Couples Sleepover

We had a hilarious weekend full of fun, friends, and food! We had 8 friends sleep over on Friday night (a full house was a welcome change!). I loved every minute of it as we cooked up a storm and had massive amounts of girl talk as the boys had many battles of strength and stealth. A big request by the end of the weekend was the recipe for a pasta dish I made the night everyone arrived-- So easy and a yummy summer dish!

It takes about 20 minutes and is a big crowd pleaser...

Lemon Fusilli
(Courtesy of Barefoot Contessa, of course)
  • 1 tablespoon good olive oil
  • 1 tablespoon minced garlic (2 cloves)
  • 2 cups heavy cream
  • 3 lemons (I didn't use that much lemon because Adam doesn't love it)
  • Kosher salt and freshly ground black pepper
  • 1 bunch broccoli (I didn't add this)
  • 1 pound dried fusilli pasta
  • 1/2 pound baby arugula
  • 1/2 cup freshly grated Parmesan
  • 1 pint grape or cherry tomatoes, halved


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 (but don't wait for it to get thick, that won't happen). While its thickening cook the pasta (details below)...

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. **I omitted the broccoli-- I don't think it needed it**

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook 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 (the arugula will wilt from the heat), Parmesan, tomatoes, and cooked broccoli (if used). 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 (I didn't add the lemon slices either).

Side note: I doubled the recipe and that was more than enough for a house full of 10 people and the leftovers were still yummy the next day! Perfect to drop at someone's house as a meal-- just add a little cooked salmon, shrimp, or chicken!



  1. I'll be trying htis one soon as I have most of these ingredients on hand right now ;)


  2. I made this 2 weeks ago. Sam keeps requesting it again. It has a very light taste, we both loved. I ommitted the arugula, bc I am not a fan. But we used broccoli and lemon and cherry tomatoes and loved it!