Creamy Lemon Fettuccine Recipes

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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.

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!

CREAMY LEMON PASTA RECIPE BY TASTY



Creamy Lemon Pasta Recipe by Tasty image

Here's what you need: butter, olive oil, heavy cream, lemon, pasta, pecorino cheese, salt and pepper

Provided by Anna Phillips

Yield 2 servings

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
½ cup heavy cream
1 lemon
8 oz pasta
pecorino cheese, to taste
salt and pepper, to taste

Steps:

  • Bring a pot of water to a boil, add some salt and 1 tbsp olive oil. Once at a rolling boil, add pasta and cook according to package directions.
  • Meanwhile, in a medium saucepan over medium heat, add butter. Once butter is melted, stir in cream and turn to low, ensuring it won't burn.
  • Add juice of one lemon. Add salt and pepper to taste.
  • When pasta is cooked al dente, drain from water and add to cream.
  • Toss pasta to evenly distribute sauce, plate, and grate as much cheese as desired over the top. Salt and pepper to taste, and serve.
  • Enjoy!

Nutrition Facts : Calories 808 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 5 grams, Protein 17 grams, Sugar 6 grams

CREAMY LEMON-MUSHROOM PASTA



Creamy Lemon-Mushroom Pasta image

This is a lovely creamy, but light, pasta dish. The lemon flavor adds a wonderful bright note to the rich sauce and earthy mushrooms. This is a great meatless entrée or side pasta dish - or add some grilled salmon, shrimp, or chicken if you'd like!

Provided by Rebekah Rose Hills

Categories     Vegetarian Pasta Main Dishes

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package angel hair pasta
1 tablespoon olive oil
1 tablespoon butter
16 ounces sliced fresh mushrooms
salt and ground black pepper to taste
1 tablespoon minced garlic
1 cup heavy whipping cream
1 small lemon, zested and juiced
⅓ cup grated Parmesan cheese, or more to taste
1 tablespoon minced fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
  • Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
  • Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
  • Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
  • Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 39.6 g, Cholesterol 95 mg, Fat 32.2 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 17.2 g, Sodium 267.5 mg, Sugar 3 g

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