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Lemon-Garlic Cream Fettuccine Recipe
Lemon-Garlic Cream Fettuccine Recipe photo by Taste of Home

Lemon-Garlic Cream Fettuccine Recipe

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4.5 28
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I've been making this for the family for years. It's both simple and indulgent enough to make it a go-to recipe. —Anne Miller, Glenfield, New York
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 4 servings

Ingredients

  • 3 teaspoons grated lemon peel
  • 2 teaspoons minced fresh parsley
  • 2 garlic cloves, minced
  • 8 ounces uncooked fettuccine
  • SAUCE:
  • 1/4 cup butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon peel
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces cream cheese, cubed
  • 2 tablespoons lemon juice
  • 2 plum tomatoes, chopped
  • 2 teaspoons minced fresh parsley
  • Grated Parmesan cheese, optional

Nutritional Facts

1 cup (calculated without Parmesan cheese) equals 518 calories, 34 g fat (21 g saturated fat), 102 mg cholesterol, 346 mg sodium, 46 g carbohydrate, 3 g fiber, 11 g protein.

Directions

  1. In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions; drain.
  2. For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.
  3. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese. Yield: 4 servings.
Originally published as Lemon-Garlic Cream Fettuccine in Taste of Home February/March 2014

Nutritional Facts

1 cup (calculated without Parmesan cheese) equals 518 calories, 34 g fat (21 g saturated fat), 102 mg cholesterol, 346 mg sodium, 46 g carbohydrate, 3 g fiber, 11 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Lemon-Garlic Cream Fettuccine

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed May. 6, 2015

"This is good. It involves a good amount of prep time. So be prepared in advance. I also use organic lemons since you will be eating the zest. They are only about 20 cents more and in my mind worth it. That's just a personal preference. I would make this again, but most likely save it for the weekend."

MY REVIEW
Reviewed Apr. 18, 2015

"Good recipe. Needs a lot more cream, else the sauce is too thick to get the noodles coated.

We added some pan-friend pork loin for meat. Served on the side."

MY REVIEW
Reviewed Apr. 5, 2015

"Really yummy!! I made it as it says too, but this would be fantastic with some grilled chicken in it!"

MY REVIEW
Reviewed Mar. 29, 2015

"Loved this. I used lime zest and juice instead of lemon and added shrimp. Great"

MY REVIEW
Reviewed Mar. 27, 2015

"I loved the flavour of this! Perfect meal for a vegetarian dinner."

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