Creamy Lemon Rotini with Arugula and Broccoli

I vaguely remember the bones of this recipe from a midnight viewing with the Barefoot Contessa herself, Ina Garten. I was curled up in bed with a hot toddy and a smile; Ina was flitting around her gorgeous home in the Hamptons whipping up the sort of food that makes cucumber sandwiches look like saltines. It was magical.

This dish, with its tangy yet smooth and lemony sauce, would be perfect on it's own or as a side, and it holds up remarkably well as a cold leftovers.

Cut a small head of broccoli into florets and discard the stems. Boil in salted water for about five minutes, or until broccoli is tender but firm. Remove them from the pot and rinse with cold water to stop the cooking. Set aside.

In a hot pan, combine two minced garlic cloves with a half a cup of white wine and reduce by half. Pour in a half a cup of heavy cream and the juice and zest from one large lemon. Bring to a boil and then reduce to medium heat. Cook, stirring occasionally, until the saice begins to thicken, 15 to 20 minutes.

Meanwhile, cook a half a box of rotini according to the instructions, just shy of al dente. Drain the pasta and add to the sauce, along with the broccoli and a healthy handful of baby arugula (don't worry, it will cook way down). You can also add a few slices of whole lemon at this point; they serve no actual purpose, but make the dish look spiffy and professional. Mix to coat everything, and continue cooking another five minutes or so. This dish feeds two comfortably.

To serve, top with crumbled feta and finely diced tomatoes. You can also add grilled chicken or even steak strips to this recipe, but my suggestion would be the best turkey meatballs.