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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 34
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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

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
(34)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed May. 4, 2016

"I made this tonight . It was awesome. I did double the sauce due to other viewers comments. I did add broccoli. Will make again"

MY REVIEW
Reviewed May. 2, 2016

"I loved it - delicate, refined taste - but the hubby didn't care for it. It's all a personal preference. I love lemon, so this was right up my alley. I added asparagus, broccoli and shrimp."

MY REVIEW
Reviewed Mar. 28, 2016

"I substituted the tomatoes for roasted red peppers and it was delicious! I made it for Easter dinner and everyone loved it! Can't wait to make it again!"

MY REVIEW
Reviewed Mar. 12, 2016

"I really liked the fresh lemony taste of the sauce. I doubled the amount of heavy whipping cream."

MY REVIEW
Reviewed Mar. 3, 2016

"Definitely delicious, but as other reviews, very thick. It needed a lot more cream. The flavor was spot on though. I added broccoli instead of tomatoes, because the fam is not a fan of tomatoes. Next time I will be adding grilled chicken"

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