Fettuccine with Lemon Cream Sauce 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



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


  • Iron 11.0
  • Folate 38.0
  • Calcium 32.0
  • Vitamin A 24.0
  • Vitamin C 13.0
Share X

Fettuccine with Lemon Cream Sauce