Lemonpepperfettuccine Recipes

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LEMON PEPPER PASTA



Lemon Pepper Pasta image

Fast and easy to make anytime, and in advance.

Provided by Jane Streich

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 20m

Yield 8

Number Of Ingredients 5

1 pound spaghetti
2 tablespoons olive oil
3 tablespoons lemon juice, to taste
1 tablespoon dried basil
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.
  • In a small bowl, combine olive oil, lemon juice, basil and black pepper. Mix well and toss with the pasta. Serve hot or cold.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 43 g, Fat 4.2 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 3.7 mg, Sugar 1.7 g

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

LEMON PARMESAN SPAGHETTI



Lemon Parmesan Spaghetti image

This is one of those 'much more than the sum of its parts' recipes. It's great with a salad, perfect for vegetarians and children, and makes a wonderful side dish with chicken or seafood.

Provided by SABRINATEE

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 45m

Yield 4

Number Of Ingredients 8

8 ounces spaghetti
⅓ cup unsalted butter
1 (8 ounce) container sour cream
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.
  • Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well
  • Bake 15 to 20 minutes in the preheated oven, or until heated through. Remove from oven, and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.

Nutrition Facts : Calories 490.6 calories, Carbohydrate 45.7 g, Cholesterol 70.1 mg, Fat 29.5 g, Fiber 2 g, Protein 11.3 g, SaturatedFat 18.2 g, Sodium 113.7 mg, Sugar 2 g

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 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.

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.

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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 pepper pasta sauce?
Directions. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain. In a small bowl, combine olive oil, lemon juice, basil and black pepper. Mix well and toss with the pasta. Serve hot or cold. Watch Chef John make this incredibly creamy ricotta and pesto pasta sauce.
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.
What's the best way to make lemon Parmesan spaghetti?
Preheat oven to 400 degrees F (200 degrees C). Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish. Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth.

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