Lemon Garlic Cream Fetticuine

This dinner is incredibly easy to throw together. This made a ton of pasta, but the leftovers reheated well in both our lunches.

Recipe from the Recipe Critic.

-3 Teaspoons grated lemon peel
-2 Teaspoons minced fresh parsley
-2 garlic cloves, minced
-8 oz uncooked fettuccini

Lemon Garlic Cream Sauce
-¼ cup butter
-3 green onions, chopped
-2 garlic cloves, minced
-1 tsp grated lemon peel
-½ cup heavy whipping cream
-¼ tsp salt
-⅛ tsp pepper
-4 oz cream cheese, cubed
-2 Tablespoons lemon juice
-2 tomatoes, diced
-2 teaspoons fresh parsley, minced
-grated parmesan cheese, optional

In a small bowl, mix the lemon peel, parsley and 2 teaspoons minced garlic.

Cook the fettuccini according to package directions and drain. For the sauce melt the butter in a skillet and add the green onion. Add the garlic and saute until fragrant. Add the heavy cream, salt and pepper.
Then stir in the cubed cream cheese. Remove from the heat. Add lemon juice. Stir in the parsley mixture that was made in the small bowl.

Dave and I both really enjoyed this recipe. The fresh tomatoes add nice color and a burst of freshness to the dish. The sauce was well seasoned and the acidity from the lemon wasn't overpowering. This is a heavy dish though -- with the pasta and cream cheese, I wish I had served it with a salad or something to help make it feel lighter.


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