LEMON-GARLIC CREAM FETTUCCINE
I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. -Anne Miller, Glenfield, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.
Nutrition Facts : Calories 518 calories, Fat 34g fat (21g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
LEMON PARMESAN FETTUCCINE
An easy and elegant creamy pasta dish loaded with fresh lemon.
Provided by Kit Graham
Yield 2
Number Of Ingredients 8
Steps:
- Put a pot of salted water on to boil. Meanwhile, whisk the cream, lemon zest, salt and pepper together.
- If you are using dried pasta, get it cooking right away. If you are using fresh pasta, it will cook in just 2 minutes, so hold off until the sauce has reduced.
- Pour the cream mixture into a saucepan over medium heat. Bring the cream to a steady boil, and let it reduce by half. This will take about 5 minutes. Then reduce the heat to low.
- This is the time to start cooking your fresh pasta. Before you drain the pasta, remove 2-3 tablespoons of the pasta water from the pot. This starchy water helps bind the sauce to the noodles. Drain the pasta.
- Add the pasta to the cream sauce. Stir in the lemon juice and 2 tablespoons pasta water. Increase heat to medium. Stir frequently, for two minutes. Add an extra tablespoon of pasta water if the sauce becomes too thick.
- Plate the pasta, and top with the fresh parmesan.
LINGUINE WITH LEMON-CREAM SAUCE
This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.
Nutrition Facts : Calories 640 g, Fat 24 g, Fiber 3 g, Protein 17 g
CREAMY LEMON FETTUCCINE
Deliciously refreshing with a decadent edge! The combination of lemon and pasta is definitely under-rated. Courtesy of foodblog "Cream Puffs in Venice". The photo I posted is made with fresh home-made pasta, which made it even better!
Provided by Cinnamonised
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the cream in a small pot until it's just about to come to a boil. Remove from the heat and add the lemon zest. Set aside for 10 minutes. Drain the cream through a sieve to remove the lemon zest.
- Put a large pot of water to boil; once it comes to a boil add the fettuccine and cook according to package directions.
- As the fettuccine cook, melt the butter in a large pan (large enough to accommodate the fettuccine). Add the lemon cream and bring to a boil; add a bit of salt and pepper (taste to make sure that it's to your liking; add more salt if necessary). Lower the heat and let the cream simmer; it will reduce slightly and thicken.
- As soon as the fettuccine are cooked add them to the cream mixture. Immediately add the Parmigiano Reggiano and toss gently until all the fettuccine are covered in the sauce. As you toss the pasta, the melting Parmigiano and the starch from the pasta will combine to thicken the sauce further.
- Serve the pasta immediately with additional Parmigiano.
- Enjoy!
LEMON GARLIC CREAM FETTUCCINE
This comes from my issue of TOH & has all the flavors we love. I could also see adding things like shrimp or bacon to this, but have posted as it's listed
Provided by Bonnie G 2
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, mix lemon peel, parsley and garlic.
- Coo fettuccine according to package directions; drain.
- SAUCE:.
- In large skillet, heat butter over medium-high heat.
- Add onion, cook and stir 2-3 minutes or until tender.
- Add garlic and lemon peel; cook 1 minute.
- Stir in cream, salt and pepper.
- Whisk in cream cheese until melted.
- Remove from heat; cool slightly.
- Stir in lemon juice.
- Add pasta, tomatoes and parsley to skillet; toss to combine.
- Serve immediately with lemon peel mixture and if desired Parmesan.
Nutrition Facts : Calories 325.8, Fat 32.4, SaturatedFat 19.6, Cholesterol 102.5, Sodium 353.2, Carbohydrate 7.7, Fiber 1.2, Sugar 3.2, Protein 3.3
FETTUCCINE WITH YELLOW SQUASH AND PARMESAN-LEMON CREAM SAUCE
Provided by Kelsey Nixon
Time 40m
Yield 4- to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper. Add the yellow squash and saute until almost tender. Add the lemon zest and continue cooking for 1 more minute.
- Add the white wine, and scrape up the pan releasing any dry bits on the bottom. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese. Season the sauce with salt, and pepper, to taste.
- Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese.
- To make fresh pasta dough:
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
- If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
- With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
- If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- Flavor and color variations:
- Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
- Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
- Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
- Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
- Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
- Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
LEMON GARLIC CREAM FETTUCCINI
Delicious and creamy fettuccini with added lemon and garlic for the perfect twist.
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cook the fettuccini according to package directions and drain.
Nutrition Facts : Calories 366 kcal, Carbohydrate 33 g, Protein 8 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 100 mg, Sodium 244 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LEMON CREAM
This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.
Provided by Tammy
Categories Desserts Frostings and Icings Lemon
Yield 12
Number Of Ingredients 6
Steps:
- Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
- Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
- Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.9 g, Cholesterol 71.5 mg, Fat 8.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 56.8 mg, Sugar 25.3 g
LEMON CREAM FETTUCCINI
This is like fettucini alfredo only with the addition of a lemony layer of flavor. Creamy and delicious and ready in no time. Serving amount is for a side dish.
Provided by Marie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettucini in boiling salted water and drain well.
- Meanwhile, place cream and garlic cloves in a skillet over medium heat and cook until bubbling over medium heat.
- Add parsley, lemon zest and salt to taste.
- Cook for 30 seconds, remove garlic, then add hot drained noodles to the mixture.
- Reduce heat to low and toss gently.
- Add butter and Parmesan cheese and toss until evenly coated.
Nutrition Facts : Calories 456.1, Fat 30.9, SaturatedFat 18.6, Cholesterol 145.3, Sodium 175.8, Carbohydrate 34.9, Fiber 0.2, Sugar 0.2, Protein 10.5
PASTA WITH PROSCIUTTO IN A LEMON CREAM SAUCE
My mom found this recipe years ago, and since then it has been a favorite among my own family and with anyone who got my mom to give up the recipe :) ... So flavorful, you too will not only enjoy this but never truly be able to get enough of it!
Provided by Hungry Chefs
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter.
- Add shallots and sauté until translucent (about 2 min.).
- Add broth.
- Simmer over medium-hi heat until reduced to 1/4 cup (about 2 minutes).
- Add cream, lemon peel, orange peel, and cayenne.
- Simmer until sauce thickens slightly (about 3 minutes).
- Add peas.
- Simmer until heated through (about 2 minutes).
- Stir in mint and lemon juice.
- Meanwhile, cook pasta.
- Cut up prosciutto into bite-size pieces (approx. 1-2 square inches) and add at end to mixture.
- Mix cream sauce with pasta.
- Sprinkle fresh Parmesan on top.
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