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

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4.5 34 36
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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

518 calories: 1 cup (calculated without Parmesan cheese), 34g fat (21g saturated fat), 102mg cholesterol, 346mg sodium, 46g carbohydrate (4g sugars, 3g fiber), 11g 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
(36)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Halee2003
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
kfedewa
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
treelitty
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
mjlouk
Reviewed Mar. 12, 2016

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

MY REVIEW
channa1012
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"

MY REVIEW
annecooks
Reviewed Sep. 8, 2015

"Garlic, lemon and pasta... what's not to love!"

MY REVIEW
sarahjc78
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
spiceygas
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
ad554836
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
baxtermama
Reviewed Mar. 29, 2015

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

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