Lemon-Garlic Cream Fettuccine
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 4 servings.
I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. —Anne Miller, Glenfield, New York
Ingredients
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3 teaspoons grated lemon zest
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2 teaspoons minced fresh parsley
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2 garlic cloves, minced
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8 ounces uncooked fettuccine
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SAUCE:
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1/4 cup butter
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1 small onion, chopped
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2 garlic cloves, minced
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1 teaspoon grated lemon zest
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1/2 cup heavy whipping cream
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1/4 teaspoon salt
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1/8 teaspoon pepper
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4 ounces cream cheese, cubed
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2 tablespoons lemon juice
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2 plum tomatoes, chopped
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2 teaspoons minced fresh parsley
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Grated Parmesan cheese, optional
Directions
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1.
In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain.
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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 zest; 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.
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3.
Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.
Nutrition Facts
1 cup: 518 calories, 34g fat (21g saturated fat), 102mg cholesterol, 346mg sodium, 46g carbohydrate (4g sugars, 3g fiber), 11g protein.
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