Fettuccine with Lemon Cream Sauce
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 515 |
| pro | 17 g |
| total fat | 29 g |
| sat. fat | 18 g |
| carb | 46 g |
| fibre | 3 g |
| chol | 89 mg |
| sodium | 508 mg |
| % RDI: | - |
| calcium | 32 |
| iron | 11 |
| vit A | 24 |
| vit C | 13 |
| folate | 38 |
Tender pasta coated in an intense, lemony, creamy sauce makes six "just right" appetizer-size portions.
Ingredients
- 12 oz fettuccine pasta
- 1-1/3 cups grated Parmigiano Reggiano cheese
- 1/4 tsp pepper
- pinch salt
- 2 large lemons
- 1 cup whipping cream
- 1/4 cup butter
Preparation
In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add 1 cup (250 mL) of the cheese, pepper and salt ; toss gently.
Meanwhile, with zester, remove long strands of lemon rind from 1 of the lemons; set aside. Squeeze juice from both lemons to make 1/2 cup (125 mL). In small saucepan, bring lemon juice, cream and butter to boil; reduce heat and simmer until slightly reduced, 5 minutes. Add to pasta mixture and toss to coat. Serve sprinkled with remaining cheese and reserved lemon rind.
Source : Canadian Living Magazine: November 2002
- Keywords : Dinner; Vegetarian; Boil; Appetizers; Fettuccini; Lemons;
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