1 tablespoon	extra virgin olive oil
1 tablespoon	garlic, minced
2 cups	heavy cream
2	lemons, zested and juiced
2 teaspoons	kosher salt
1 teaspoon	ground black pepper
1 pound	rotini pasta
1 bunch	broccoli florets
½ cup	grated Parmesan cheese
10 ounces	baby arugula
4	tomatoes, seeded and chopped

1. Bring salted water to boil for pasta.
2. Meanwhile, cook garlic in oil 1 minute. Add cream, lemon zest, lemon juice, salt, and pepper. Simmer 20 minutes.
3. Boil pasta 12 minutes.
4. Steam broccoli florets 7 minutes.
5. Drain pasta. Add cream mixture and Parmesan.
6. Mix in arugula, broccoli, and tomatoes. Season to taste.