lemon crème fettuccine

★★★★★ 1
a recipe by
Lynnda Cloutier
Mission Viejo, CA

If you really want to gild the lily, serve this with broiled lobster tails.Unknown source

★★★★★ 1

Ingredients For lemon crème fettuccine

  • 4 oz. dry fettuccine
  • 2 tbsp. olive oil
  • 1 tsp. flour
  • juice of 1/2 small lemon
  • 1/4 cup cream
  • 2 tbsp. grated parmesan cheese
  • 2 sprigs parsley
  • 1 tbsp. salt

How To Make lemon crème fettuccine

  • 1
    About 15 minutes before serving, add salt to 2 quarts water an bring to boil. Add fettuccine and boil til done, about 6 to 8 minutes.
  • 2
    In medium pan, heat olive oil over medium flame. Add flour and stir. Add 1 Tbsp. lemon juice
  • 3
    Slowly add cream while stirring
  • 4
    Add Parmesan cheese. Bring to a boil, then set aside.
  • 5
    Add cooked fettuccine to sauce and gently stir. Using large pronged serving fork, roll up half of the fettuccine.
  • 6
    Hold the serving fork perpendicular to the plate. Remove fork, leaving a stack of fettuccine. Garnish with parsley and serve Serves 2

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