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

Lemon-Garlic Cream Fettuccine Recipe

Read Reviews (17)
4.37 17
Publisher Photo
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

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.

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

Reviews for Lemon-Garlic Cream Fettuccine(17)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Mar. 10, 2014

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.

MY REVIEW
Reviewed Mar. 6, 2014

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!!!!

MY REVIEW
Reviewed Mar. 2, 2014

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!

MY REVIEW
Reviewed Feb. 27, 2014

This was sooo tantalizing and addicting !!!! I just added roasted chicken and grated romano cheese ! everyone loved it !!!!!

MY REVIEW
Reviewed Feb. 22, 2014

I used a bit less garlic and lemon and substituted low-fat milk in the sauce. It was great served with shredded turkey breast.

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