Lemon Parmesan Fettuccine Recipes

EASY CREAMY PARMESAN LEMON PASTA

Steps:

• Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.
• While the water comes to a boil and the pasta cooks, make the sauce.
• Melt the butter in a pan set over medium heat.
• Add the garlic and allow to cook for 30 seconds until fragrant.
• Pour in the cream, sour cream, lemon juice and zest.
• Bring to a simmer and cook for a few minutes or until the sauce coats the back of a spoon.
• Reduce the heat then add the Parmesan and parsley. Stir in then season to taste with salt and pepper.
• Drain the pasta, reserving 1 cup of cooking water. Add the pasta to the sauce, along with a few spoonfuls of pasta water and toss until the pasta is coated in the sauce and the sauce is creamy. You might need to add more water as the pasta absorbs the sauce and the sauce thickens.
• Serve scattered with chopped parsley and grated Parmesan.

LEMON PARMESAN FETTUCCINE

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

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.

FETTUCCINE WITH LEMON, MINT, AND PARMESAN

Steps:

• Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
• Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.

SPAGHETTI WITH LEMON, PARMESAN & PEAS

Steps:

• Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
• At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
• Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.