Lemon Fettuccine Food

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LEMON-GARLIC CREAM FETTUCCINE



Lemon-Garlic Cream Fettuccine image

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

3 teaspoons grated lemon zest
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine
SAUCE:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese, cubed
2 tablespoons lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional

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



Lemon Parmesan Fettuccine image

An easy and elegant creamy pasta dish loaded with fresh lemon.

Provided by Kit Graham

Yield 2

Number Of Ingredients 8

1/3 of a pound of Fettuccine
1/2 cup Heavy Cream
1 tablespoon Lemon Zest
1/8 teaspoon Kosher Salt
a pinch of Black Pepper
1 1/2 tablespoon Fresh Lemon Juice
2 tablespoons Pasta Water
2 teaspoon Parmesan

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.

LEMON SPAGHETTI



Lemon Spaghetti image

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
  • Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMON-PEPPER FETTUCCINE



Lemon-Pepper Fettuccine image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces fettuccine
1 tablespoon unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 large egg yolk
1 to 2 teaspoons finely grated lemon zest
1/3 cup grated pecorino cheese, plus more for garnish
Freshly ground pepper
Crusty bread, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
  • Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

CREAMY LEMON FETTUCCINE



Creamy Lemon Fettuccine image

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

1/2 cup heavy cream (35% cream)
1 tablespoon finely grated lemon zest
1 tablespoon unsalted butter
1/4 cup parmesan cheese (Parmigiano Reggiano, freshly grated)
1/2 lb fettuccine
salt and pepper

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 FETTUCCINE



Lemon Fettuccine image

Categories     Sauce     Low Sodium     Lemon     Simmer     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 7

1 cup Beef Broth (page 114) or store-bought low-sodium beef broth
1 cup heavy whipping cream
Juice from 2 small lemons (about 1/4 cup)
2 tablespoons unsalted butter
Grated zest from 2 lemons
Kosher salt
1 pound dried fettuccine

Steps:

  • In a large skillet, pour the beef broth and whipping cream and stir or whisk together to blend. Bring to a simmer over medium heat. Simmer gently until reduced by a third, to about 1 1/3 cups, stirring occasionally, about 20 minutes. Stir in the lemon juice, butter, and lemon zest.
  • Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine to the pot when you're sure the sauce will be ready before the noodles are cooked. Cook the fettuccine until al dente, about 8 minutes or according to package directions.
  • Drain the noodles and immediately add them to the lemon sauce in the skillet. Let stand uncovered 15 minutes so the pasta can absorb the sauce. Serve.

LINGUINE WITH LEMON SAUCE



Linguine With Lemon Sauce image

The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.

Provided by Pierre Franey

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

Steps:

  • Bring a pot of salted water to boil.
  • Heat the butter in a skillet and add the lemon zest.
  • Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
  • Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams

LENTIL & LEMON FETTUCCINE



Lentil & lemon fettuccine image

This simple peasant-style dish is hugely satisfying and packed with protein

Provided by Celia Brooks Brown

Categories     Dinner, Main course, Pasta

Time 55m

Number Of Ingredients 8

140g Puy or brown lentils
300g dried fettuccine or linguine
50g butter
1 medium onion , chopped
3 garlic cloves , chopped
zest and juice 1 lemon
large handful coriander , leaves and stems roughly chopped
150g tub Greek yogurt

Steps:

  • Rinse the lentils in a sieve and place in a medium saucepan. Cover with plenty of water and bring to the boil, then simmer for about 30 mins until tender, adding salt to taste 10 mins into cooking time. Drain thoroughly and keep warm.
  • Cook the pasta, then drain and return to the pan. Meanwhile, melt the butter in a frying pan over a medium heat and add the onion. Cook until lightly golden, then add the garlic and cook until fragrant. Stir the lentils, onion and garlic, lemon zest and juice, coriander and yogurt through the cooked pasta. Finish with plenty of freshly ground black pepper and serve on warm plates.

Nutrition Facts : Calories 511 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.28 milligram of sodium

LEMON-PEPPER FETTUCCINE



Lemon-Pepper Fettuccine image

This just arrived in my Food Network Magazine and looks fast, simple and tasty. Serve with a fresh salad and crusty bread - YUM.

Provided by Bonnie G 2

Categories     Spaghetti

Time 20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 8

12 ounces fettuccine
1 tablespoon unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 egg yolk, large
2 teaspoons lemon zest, finely grated
1/3 cup pecorino cheese, grated, plus more for garnish
1/2 teaspoon ground pepper

Steps:

  • Bring large pot of salted water to boil.
  • Add fettuccine and cook as label directs.
  • Drain, reserving about 1/2 cup cooking water.
  • Meanwhile, melt butter in skillet over medium heat.
  • Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
  • Whisk cream, egg yolk and lemon zest in a bowl.
  • Reduce heat to low and add cream mixture and cheese to skillet.
  • Cook, whisking until lightly thickened, about 2 minutes.
  • Season with salt and 2-3 teaspoons pepper.
  • Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.
  • Divide among bowls and garnish with more pecorino.

Nutrition Facts : Calories 627.5, Fat 35.2, SaturatedFat 20.3, Cholesterol 222.8, Sodium 49.2, Carbohydrate 64.3, Fiber 3, Sugar 1.8, Protein 14.4

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