Fettuccine with Lemon Cream Sauce

Author: Canadian Living

Tender pasta coated in an intense, lemony, creamy sauce makes six "just right" appetizer-size portions.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2002

Ingredients

  • 12 oz fettuccine pasta
  • 1 1/3 cup grated Parmigiano Reggiano cheese
  • 1/4 teaspoon pepper
  • pinch salt
  • 2 lemons
  • 1 cup whipping cream
  • 1/4 cup butter

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 508 mg
  • Protein 17 g
  • Calories 515.0
  • Total fat 29 g
  • Cholesterol 89 mg
  • Saturated fat 18 g
  • Total carbohydrate 46 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 32.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Fettuccine with Lemon Cream Sauce

Login