Lemon Pasta with Arugula

Add sautéed skinless chicken breast or thighs for a more filling dish.  

1 tablespoon olive oil
1-2 tablespoon minced garlic
1 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 pound pasta (fusilli or elbows work well)
1/2 pound Arugula, stems removed and coarsely chopped
1/2 cup freshly grated Parmesan
1 pint cherry tomatoes, halved or 2 large tomatoes, seeded and chopped 

1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15  minutes, until it starts to thicken.
2.  Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander 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. 
3. Pour the hot pasta into a large bowl, add the arugula , Parmesan, and tomatoes. 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.

*Adapted from http://www.foodnetwork.com/recipes/ina-garten/lemon-fusilli-with-arugula-recipe/index.html