Lemon Fusilli with Arugula (adapted from Ina Garten)
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups of 2% milk
2 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta (preferably whole wheat)
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Learn more about the recipe here: https://formulaforfitnesswithsarahmanaresi.com/recipes-2/living-dayton-lemon-fusilli-with-arugula/
