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.
GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA
So good it should be illegal! You can tweak this one to your own preferences...but it's great just as it is! And from start to finish, you are done in less than 30 minutes. Eat your heart out Rachael Ray!
Provided by Lisa Gay
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
- Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
- Add cheese and stir until melted.
- Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
- I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.
Nutrition Facts : Calories 318.9, Fat 31.3, SaturatedFat 19.5, Cholesterol 110.5, Sodium 367.2, Carbohydrate 4.1, Fiber 0.1, Sugar 0.5, Protein 6.8
SPAGHETTI WITH LEMON, GARLIC AND PECORINO
Steps:
- Add the Pecorino-Romano pieces to a medium saucepan and cover with water (about 2 cups). Bring the water to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
- Meanwhile, add the garlic cloves to a small saucepan and add just enough water to cover. Bring the mixture to a boil, then turn off the heat and strain. Add the garlic cloves back to the same saucepan and repeat the process 2 more times. (This will bring out the natural sweetness of the garlic.) Allow to cool to the touch, then carefully shave very thinly on a mandoline.
- Bring a large pot of salted water to a boil. Add the pasta and cook to very al dente according to the package directions.
- Meanwhile, add the butter to a large saute pan and turn the heat on medium-high. Once the butter begins to melt, add the garlic and chile flakes. Let the butter melt and the garlic to fully bloom in the butter, about 1 minute. Strain the cheese stock directly into the saute pan, then stir and allow to come to a simmer. Add the cooked pasta and lemon juice to the sauce and finish cooking the pasta in the sauce. Add the chopped parsley and toss to combine.
- Pour the pasta into a serving bowl and top with the arugula, then drizzle with olive oil and salt to taste. Top with the burrata. Gently open the burrata just a touch, then serve immediately.
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
FETTUCCINE WITH ASPARAGUS IN LEMON CREAM SAUCE
I can't wait to try this! From one of my favorite standby cookbooks- Quick Vegetarian Pleasures by Jeanne Lemlin.
Provided by carolinajen4
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine until al dente in a large pot of boiling water.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
- Pour in about 2 tablespoons of water and cover the pan.
- Cook until the asparagus are just tender, about 5 minutes.
- Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
- Pour over the asparagus and bring to a boil.
- Drain the fettuccine and return to the pot.
- Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 537.9, Fat 21.9, SaturatedFat 10.5, Cholesterol 124.2, Sodium 474.7, Carbohydrate 67.6, Fiber 4.6, Sugar 2.9, Protein 19.1
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 PASTA
Make and share this Lemon Garlic Pasta recipe from Food.com.
Provided by Denise in NH
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, cook garlic in olive oil until golden.
- Add lemon juice, bouillon and pepper.
- Cook and stir until bouillon dissolves.
- In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
Nutrition Facts : Calories 368.6, Fat 16.4, SaturatedFat 3.1, Cholesterol 5.6, Sodium 339.7, Carbohydrate 45, Fiber 2, Sugar 2.1, Protein 10.3
LEMON-GARLIC CREAM FETTUCCINE RECIPE RECIPE - (4.7/5)
Provided by á-72953
Number Of Ingredients 17
Steps:
- In a small bowl, mix lemon peel, 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 peel; 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 peel mixture and, if desired, Parmesan cheese. Yield: 4 servings.
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LEMON PASTA RECIPE | BON APPéTIT
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4.7/5 (417)Author Molly BazServings 4
- Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
- Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
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