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Lemon Fusilli with Arugula

Ingredients

1 Tbs. olive oil
1 Tbs. minced garlic (2 cloves)
2 C. plain soy creamer
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 lb. dried fusilli pasta
1/2 lb. baby arugula
1/2 C. vegan Parmesan
1 pint grape or cherry tomatoes, halved

Directions:

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the soy cream, the zest from 2 lemons, the juice of 2 lemons, 2 tsp. of salt, and 1 tsp. of pepper. Bring to a gentle boil, then lower the heat and simmer for 10 to 15 minutes.

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.

Bring a large pot of water to a boil, add 1 Tbs. of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta 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, vegan Parmesan, tomatoes, and cooked broccoli. 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.