Creamy Lemon Fettuccini

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4
Servings

20m
Prep Time

20m
Cook Time

40m
Ready In

Recipe: #24497

July 26, 2016

Categories: Dinner, Lunch, Side Dishes, Dairy, Pasta, Fettuccine, Fruit, Lemon, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Vegetarian, Kosher Dairy more

recipe by:
Marcia.T

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recipe by:
Marcia.T

"Easy pasta dish in a lemon cream sauce, Throw in some grilled chicken for a full meal"

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (117.3 g)
Calories 411
Total Fat - 17.3 g
Saturated Fat - 10.1 g
Cholesterol - 51.3 mg
Sodium - 129.1 mg
Total Carbohydrate - 57.9 g
Dietary Fiber - 7.9 g
Sugars - 0.3 g
Protein - 8.4 g
Calcium - 104.6 mg
Iron - 0.7 mg
Vitamin C - 3.4 mg
Thiamin - 0.2 mg

Step 1

Cook the pasta in salted water according to package instructions. Reserve 1/4 cup of pasta cooking liquid.

Step 2

In small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice. Place the pasta into a large bowl. Pour the lemon cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir the parmesan cheese.