Lemon-Garlic Cream Fettuccine

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I’ve been making this for the family for years.  It’s both simple and indulgent enough to make it a go-to recipe.

       Anne Miller                                                                        Glenfield, New York

Lemon-Garlic Cream Fettuccine  Recipe

Lemon-Garlic Cream Fettuccine

3 tsp. grated lemon peel

2 tsp. minced fresh parsley

2 garlic cloves, minced

8 oz. uncooked fettuccine

Sauce:   ¼ cup butter

1 small onion, chopped

2 garlic cloves, minced

1 tsp. grated lemon peel

½ cup heavy whipping cream

¼ tsp. salt

1/8 tsp. pepper

4 oz. cream cheese, cubed

2 Tbsp. lemon juice

2 plum tomatoes, chopped

2 tsp. minced fresh parsley

Grated Parmesan cheese, optional

 

In a small bowl, mix lemon peel, 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 peel; 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 peel mixture and, if desired, Parmesan cheese.          4 servings

 

(Recipe for Lemon-Garlic Cream Fettuccine was on www.tasteofhome.com, 2014)