Creamy Lemon Fettuccini
Created by Marcia.T on July 26, 2016
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #24497
Ingredients
- 10 ounces dry linguine pasta (spaghetti will also work)
- 3/4 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice (or more to you taste)
- 1/3 cup Parmesan cheese, grated
- Garnish
- Lemon slices
- Chopped parsley
How to Make
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Step 1: Cook the pasta in salted water according to package instructions. Reserve 1/4 cup of pasta cooking liquid.
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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.
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Step 3: Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.
Nutritional Facts
- 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