lemon cream fettuccini

Name: Lemon Cream Fettuccini
Prep time: 10 min
Cook time: 10 min
Cuisine: Italian
Ingredients: 6 tablespoon(s) butter (you can use unsalted); 6 tablespoon(s) lemon juice; 1 tablespoon(s) lemon zest; 1 cup(s) heavy cream; 1/2 cup(s) parmesan (use fresh grated for best taste!); 1/4 cup(s) good quality sharp cheese, grated or shredded; 12 ounce(s) fettuccine pasta, cooked al dente (don't overcook!); 1/2 cup(s) finely chopped parsley; - salt & pepper to taste

(1 RATING)

88 Pinches 1 Photo

Michelle Koletar/Mertz

Harrisburg, PA

Updated on Jun 17, 2012

This is like fettuccini alfredo kicked up a notch. VERY delicious & company worthy. It is best served & eaten right after you cook it. The lemon flavor really makes this dish unique--hope you enjoy as much as I did!

Rate

prep time 10 Min

cook time 10 Min

method ---

yield

Ingredients

6 tablespoons butter (you can use unsalted)
6 tablespoons lemon juice
1 tablespoon lemon zest
1 cup heavy cream
1/2 cup parmesan (use fresh grated for best taste!)
1/4 cup good quality sharp cheese, grated or shredded
12 ounces fettuccine pasta, cooked al dente (don't overcook!)
1/2 cup finely chopped parsley
- salt & pepper to taste

How To Make lemon cream fettuccini

Step 1

Melt butter in large pan. Stir in lemon juice & zest & simmer for about 5 minutes. Add cream & whisk a few times to blend. Then, add 1/4 cup of parm & 1/4 cup of cheddar. When simmering & cheese melts, remove from heat.

Step 2

Add fettuccini & parsley to sauce & then return to heat. Toss to coat the fettuccini well. Add salt & pepper (you may not even need more salt, I don't.)
Step 3

Sprinkle w/ parmesan & serve right away to oohs & aahs! :)
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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