Lemon Thyme 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.

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS



Linguine with Lemon, Garlic and Thyme Mushrooms image

This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces/4 cups finely sliced chestnut/cremini mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

Steps:

  • Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
  • Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
  • Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

LEMON THYME FETTUCCINE



LEMON THYME FETTUCCINE image

Categories     Sauce     Herb     Sauté

Yield serves 4

Number Of Ingredients 9

1 shallot minced
4 tbsp butter
1/4 cup shicken stock
500 ml of whipping cream
1 lemon
2 tbsp fresh thyme leaves
salt
fresh parmegianno reggiano
Fresh fettuccini

Steps:

  • Cook Fettucini as you prepare sauce. Fresh fettucini takes minutes to be watchful. Saute shallot in butter. Add cream and chicken stock and bring to a gentle boil. Add thyme and juice of one lemon. When sauce is thickened to coat the back of the spoon, toss with fresh fettucinni and Parmegian. Serve immediately

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Top Asked Questions

How do you make lemon garlic cream fettuccine?
Directions In a small bowl, mix lemon peel, parsley and garlic. For sauce, in a large skillet, heat butter over medium-high heat. Add pasta, tomatoes and parsley to skillet; toss to combine.
How do you make lemon lemon pasta sauce?
Drain, reserving a cup of the pasta water. Add the lemon juice and fresh thyme to the drained pasta and toss. Add the pasta to the skillet along with the 1/2 cup pf cheese, and 1/4 cup cooking water and toss until coated and mixed well. Add additional pasta water if sauce seems too thick.
What's the best way to make a fettuccine?
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.
How to make Linguine with lemon and thyme?
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt. Small clove garlic, minced. 1 lemon, zested and juiced. 4 sprigs fresh thyme stripped to give 1 teaspoon leaves. 1 pound linguine. 1 bunch fresh parsley, leaves chopped, to give 1/2 cup. 2 to 3 tablespoons freshly grated Parmesan, or to taste.

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