Lemon Fusilli with Arugula

I love watching Barefoot Contessa on the FoodNetwork. Ina has many great recipes that I enjoy making. Tonight I decided to try a new recipe from her, lemon fusilli with arugula.

Since Kyle and I are trying to eat healthier, I thought it would be good to make a nice pasta salad for dinner. Ina's fusilli recipe is a nice mix of vegetable with pasta, all of which I conveniently have on hand. This recipe calls for arugula, broccoli and fresh tomatoes, garlic, extra-virgin olive oil, lemon, Parmesan cheese, and of course, fusilli (actually I had mini-fusilli, even better, because they cook faster). You can find Ina's Lemon Fusilli with Arugula recipe on the FoodNetwork website.

This is a very quick and easy recipe to prepare. I made some modification to cut down the fat so it would be a little more heart healthy. I replaced the heavy cream with low-fat plain yogurt + a tablespoon of cream. The small amount of cream added to the yogurt still gives the dish the creaminess it needs, with probably at least half the fat. The fusilli mixed with the crunchy broccoli florets, tender cherry tomatoes, and spicy arugula with a creamy, lemony sauce makes this a great summer pasta dish! We ate the dish while it was still warm, but I think you could serve this warm, room-temp, or cold.

So what's the verdict? A keeper for sure. I made half of the recipe and there were no left overs. I love easy recipes with lots of veggies and plenty of flavors :-)