Lemon Fettuccine
Why have boring alfredo when you can have this pasta dish packed with a lemon punch!
My husband is always asking for more lemon recipes and I am completely fine with that when pasta of any sort is involved. Plus, this recipe gave me the excuse to get the lemon juicer tool that I've been pining over for a year :)
I was also able to share this with a bunch of people via a Family Readiness Group meeting at the company (army wife life). I put our leftovers into a square baking dish and topped it with my remaining Parmesan. I tossed it in the oven just to heat it back up. Those who tried it, loved it.
What you need:
1 lb. spaghetti or fettuccine (we used angel hair)
3 lemons
1/4 cup extra virgin olive oil
1/4 cup heavy cream
1 oz. Parmesan, plus some (our shredded comes in 3 oz. pkgs)
Salt and pepper
Fresh or Dry Basil
Directions:
Cook pasta according to package directions - reserve 2 cups of pasta cooking water before draining.
Zest your lemons and then juice them (in separate bowls). You should end up with roughly 1/3 to 1/2 cup lemon juice.
In the pot where your pasta just was, combine EVOO, cream, zest, and 1 cup of reserved pasta water.
Bring to a boil. Boil for 2 minutes.
Add pasta and stir to coat. Turn off heat.
Add cheese and lemon juice. Stir.
Add 1/4 cup of reserved water at a time until you reach your desired "sauciness" or "looseness".
Then add basil, salt, and pepper to desired amount.
Serve topped with extra Parmesan.
Recipe from The Culinary Enthusiast
Originally posted on Fantastical Sharing of Recipes on March 26, 2012