Citrus Rotini with Arugula

Cooking Time: 25 Min    Servings: 4


  • 2 tablespoons Olive Scene bold Extra Virgin Olive Oil, divided
  • 1 tablespoon minced garlic (2 cloves)
  • 1 cup heavy cream
  • 1 lemon
  • 2 teaspoons sea salt, divided
  • 1 teaspoon ground black pepper
  • 1 bunch broccoli
  • 1 pkg Citrus Rotini Pasta (available at The Olive Scene)
  • ½ lb baby arugula
  • ½ cup freshly grated Asiago cheese
  • 1 pint grape or cherry tomatoes, cut in half


  1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.
  2. Add the cream, the zest and juice from the lemon, 1 teaspoon of salt, and 1 teaspoon of pepper.
  3. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  4. Preheat oven to 400 Cut the broccoli in florets and discard the stem.
  5. Drizzle with olive oil and roast on cookie sheet in a single layer 10 min until tender but still firm.
  6. Set aside.
  7. Bring a large pot of water to a boil, add salt and the pasta, and cook according to the directions on the package, about 3-5minutes, stirring occasionally.
  8. Drain the pasta in a colander and place it back into the pot.
  9. 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.
  10. Pour the hot pasta into a large bowl; add the arugula, cheese, tomatoes, and cooked broccoli.
  11. Toss well, season to taste, and serve hot.