Wednesday, October 25, 2017

Fettuccini with Lemon Sauce

As a general rule, I only keep spaghetti, noodles and elbow macaroni in the pantry at all times. But I stopped at the store and picked up fettuccini as soon as I saw this recipe. This Fettuccini with Lemon Sauce is an extremely flavorful and very hearty side dish. I love the big bite these wide noodles provide. If you love lemon folks, you'll love this, great served with chicken, pork or seafood. And... If you toss some green beans or peas into the pot while cooking the pasta, you have both your starch and veggie taken care of.

Fettuccini with Lemon Sauce-from The Iowa Housewife
8 oz fettuccini
2 Tblsp butter
1 Tblsp freshly grated lemon zest, plus more for topping
4-6 Tblsp heavy cream-I used Half and Half
2 Tblsp freshly squeezed lemon juice
2 Tblsp freshly grated Parmesan
S&P to taste
parsley for color if desired
  1. Cook pasta in salted water until desired doneness, reserve a little pasta water in case needed.
  2. Melt butter and lemon zest in pan.
  3. Add everything else and mix well. Add a little pasta water if not wet enough (I'd just use more cream.)
  4. Sprinkle top with extra lemon zest, parsley if using and serve with extra parm if desired.
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