Lemon-Garlic Cream Fettuccine Recipe
- 3 teaspoons grated lemon peel
- 2 teaspoons minced fresh parsley
- 2 garlic cloves, minced
- 8 ounces uncooked fettuccine
- 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
- 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.
1 cup (calculated without Parmesan cheese): 518 calories, 34g fat (21g saturated fat), 102mg cholesterol, 346mg sodium, 46g carbohydrate (4g sugars, 3g fiber), 11g protein .
Reviews for Lemon-Garlic Cream Fettuccine
"I made this tonight . It was awesome. I did double the sauce due to other viewers comments. I did add broccoli. Will make again"
"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."
"I really liked the fresh lemony taste of the sauce. I doubled the amount of heavy whipping cream."
"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"
"Garlic, lemon and pasta... what's not to love!"
"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."
"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."
"Really yummy!! I made it as it says too, but this would be fantastic with some grilled chicken in it!"
"Loved this. I used lime zest and juice instead of lemon and added shrimp. Great"
"I loved the lemony flavor, I used half in half instead of whipping cream and cooked shrimp before adding the half n half and cream cheese."
"Good recipe,, have to cut back on the lemon next time."
"Used milk instead of cream. Will make again."
"Excellent! Used fat-free half and half instead of whipping cream and low fat cream cheese."
"good base recipe. Added cream, Parmesan and pesto to sauce (leave out tomato). caramelize nuked Brussel Sprouts, Onions, and Tomatoes tossed in olive oil and salt until brown in oven, tossed with noodles and sauce. Husband LOVED this."
"Was a little to much lemon. Will make again but adjust the grated lemon."
"I love this recipe! I used low fat cream cheese, non fat milk and half of butter to cut down on the fat and it was delicious. It paired well with another recipe from the same issue 'Mediterranean Baked chicken with Lemon'. Next time I'll add fresh peas and serve it with Scampi."
"Love, love love this recipe! I made this last night for our Ash Wednesday dinner and my family said it's a keeper. I did thin the sauce with pasta water and I used an immersion blender to make the sauce smooth and silky. I served it with a salad and it was divine. I will definately make this again and I think I'll add some shrimp. Great recipe!!!!"
"We loved it! I left off the topping, but added some of the elements to the sauce. I also added fresh asparagus in the last few minutes of the pasta's cooking. It was an excellent addition. I think it's interesting that people either loved it or hated it. We all loved it, even my three year old daughter!"
"This was sooo tantalizing and addicting !!!! I just added roasted chicken and grated romano cheese ! everyone loved it !!!!!"
"I used a bit less garlic and lemon and substituted low-fat milk in the sauce. It was great served with shredded turkey breast."
"This is a great one! I used fresh lemons for both the peel and the juice. I served it with shrimp scampi, but would like to try a lemon chicken breast as suggested in another review. My family loved it and I'll definitely make it again."
"I'm so glad I found this recipe! It is truly delicious. My husband and I made it for Valentine's dinner and it is every bit as good as something from a restaurant. I marinated a chicken breast in olive oil and lemon juice for 8 hours then grilled it and added it to my pasta. My husband added grilled shrimp to his. Based on the reviews, I decided not to add the onions. I think they may be too stout for the dish. After taking his last bite, my husband put down his fork and said, "That was amazing!" He was right! So good."
"Loved it! If I were to take this dish to a potluck or had guests over, I would have bought the fresh parsley, garlic and lemons. Great recipe for leftovers. I only had to buy the whipping cream. I had a half box each of Rotelle and Penne. I went with the Rotelle (more surface area for the sauce. I used refrigerated lemon juice and minced garlic . Dried spices I had on hand were parley flakes, lemon pepper, dried lemon peel. Also had some grape tomatoes that needed to be used up. I thought it was yummy. Next time I might slice and saute some Polish keilbasa sausage along with the onions. Also added a couple of splashes of Wild Tree grapeseed lemon oil while sauteing the onions. I will definitely be making this again!"
"Wow, I can't believe the negative reviews. I thought this was wonderful. Lemon peel that cost $8? My goodness. I bought 4 lemons for $1 and just grated the peel. My family loved this dish. I added the cream and cream cheese a little at a time so I could control the thickness. If it's too thick just add little bit of whole or skim milk to thin it out. This will definitely be one of my quick weeknight meals. Love the combination of lemon and garlic."
"We did not like this at all. Way to much garlic and lemon peel. The lemon peel was $8 at the food store. I thought that was a lot for one spice, but wanted to try it, now regret it. Will not make again. Sauce was way too thick. Tasted horrible."
"Well I was hesitant to try this because of the mixed reviews. It is delicious, and all gone. I added a bit more cream to thin the sauce."
"I was a bit hesitant to make this after the mixed reviews up to this point but my sense of adventure won out. Wow! This was good. In fact, the family is still raving about. The flavor is unique so it may be a bit stronger than one expects. Because of the lower reviews, I did keep the lemon peel/parsley/garlic on the side so everyone could adjust to their personal taste. My husband like the topping in moderation but I liked it more heavy. In the end, all the pasta and all the topping was gone at the end of the meal."
"Love the mix of lemon and pasta easy and filling."
"Didn't like, altho it looked good in the photo. We found the sauce to be too sticky and not "saucy" enough, and the lemon was too strong. Wouldn't make again."
"I created an account just to review this recipe. Absolutely inedible. I can't believe anyone at the magazine tried this recipe before publishing it. It tastes like what would happen if you mixed up a batch of potato chip dip from Lipton Onion Soup mix and instead of serving it with potato chips, you served it over fettucini with lemons. The recipe would have been markedly improved by leaving out the onions, the cream cheese and the lemon. But then you'd have the classic (and delicious) al fredo. What a waste of ingredients and time."
"This is sooooo good, it will be a regular on my menu for my family, very refreshing and delicious."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.