Lemon Garlic Cream Fettuccini

lemongarliccreamfettuccini

We keep getting tiny glimpses of spring here in Utah.  About once or twice a week we will have a day that warms up to the 50’s.  We get so excited to see the sun and have jacket weather!  We have been loving going on walks to our neighborhood park and playing outside.  I love all of the things about spring.   Especially the Cadberry eggs that are in the stores right now! 😉

My family loves fettuccini.  But I think that it was time for a change.  And with added lemon it really added a delicious twist to it.  It was so amazingly creamy with the perfect flavors throughout.  It is simple enough to make and indulgent enough to be a  meal.   It would also be great to add some grilled chicken to it or great just by itself.  This recipe became an instant favorite for me.  And totally satisfied my pasta craving. 🙂

5.0 from 1 reviews
Lemon Garlic Cream Fettuccini
 
Prep time
Cook time
Total time
 
Delicious and creamy fettuccini with added lemon and garlic for the perfect twist.
Author:
Serves: 6
Ingredients
  • 3 Teaspoon grated lemon peel
  • 2 Teaspoons minced fresh parsley
  • 2 Garlic Cloves, minced
  • 8 oz uncooked fettuccini
  • Lemon Garlic Cream 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
  • ⅛ tsp pepper
  • 4 oz cream cheese, cubed
  • 2 Tablespoons lemon juice
  • 2 tomatoes, diced
  • 2 teaspoons fresh parsley, minced
  • grated parmesan cheese, optional
Instructions
  1. In a small mixing bowl, mix the lemon peel, parsley and 2 teaspoons minced garlic. Cook the fettuccini according to package directions and drain.
  2. To make the sauce, In a large skillet over medium high heat melt the butter. Add the onion and cook for 3-4 minutes until tender. Add the garlic and lemon peel. Slowly stir in the heavy cream, salt and pepper. Whisk in the cubed cream cheese and stir until melted. Remove from heat and allow to cool slightly. Add in the lemon juice.
  3. Add pasta, tomatoes, and parsley to the sauce. Toss to coat. Serve immediately and garnish with lemon peel, parsley, parmesan cheese if desired.

Recipe Adapted from the Taste of Homes magazine

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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Comments

  1. For the Lemon Garlic Cream Fettuccini recipe, you listed 1/4 butter. What is the unit of measurement?

  2. This sounds delicious and I have all the ingredients on hand. Question: the recipe says 1/4 butter. Is that 1/4 cube, 1/4 cup 1/4 lb, or what?

    • Just found the recipe on Taste of Home. The correct measurement is for 1/4 cup of butter. Also, the TOH recipe consists of 2 chopped plum tomatoes, which are smaller and meatier than regular salad tomatoes.

  3. I was just going to ask the same question as Maralyn. This looks so good!

  4. This is a great weeknight dinner idea! So easy and creamy looking. I am drooling over the lemon garlic cream sauce. Pinned!

  5. This sounds so good right now! I can’t get enough pasta lately (21 weeks pregnant). I seriously have made pasta for the last 4 meals. My husband is getting a little worried!

  6. How much butter?

  7. Yes, I’d also like to know about the butter as well as the first 3 ingredients….where do they get introduced??

    • I’m with Vanessa. The first three ingredients aren’t introduced into the recipe instructions, aside from mixing them in the bowl.

  8. Is this supposed to be a side dish? Because 8 ozs of pasta split between 6 people (with 0 protein) is like three bites each. Only going to work if everyone at the table is under the age of 5.

  9. Mmm, I adore lemony savory dishes, this dish looks so fresh and bright and delish!

  10. So, a total of 4 garlic cloves and 4 tsp of grated lemon peel?

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