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Lemon-Garlic Cream Fettuccine

 Lemon-Garlic Cream Fettuccine
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
4 ServingsPrep: 25 min. Cook: 15 min.


  • 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


  • In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine
  • according to package directions; drain.
  • 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.

2 of 2

Lemon-Garlic Cream Fettuccine (continued)

Directions (continued)

  • Stir in lemon juice.
  • Add pasta, tomatoes and parsley to skillet; toss to combine. Serve
  • immediately with lemon peel mixture and, if desired, Parmesan
  • cheese. Yield: 4 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.