Lemon Fettucine

I like pasta that is not all messed up with tons of vegetables. If it is only butter and garlic then I’m really happy. This one is so tasty. Try it out.

You will need:

  • 12 ounces of fettucine (fresh is better, but dried will do just as well)
  • 1 tsp. good, light olive oil
  • 1 shallot, minced
  • 1  1/2 cups whipping ceam
  • 1 generous tsp. freshly grated lemon zest
  • 2 tbsp. lemon juice

Cook the pasta until el dente and drain. Return to pot  and cover.  In a small saucpan heat the cream, lemon zest and juice until it begins to thicken up (6-7 minutes). Pour the sauce and toss to cover all the pasta.  Serve in a bowl with a slice of toasted garlic/cheese baguette and a fresh, crisp salad.

If done right, would also make for a casual/elegant dinner for company. Makes my mouth water just thinking about it.


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