Creamy Lemon Pasta

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Creamy Lemon Pasta

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6

Ingredients
 

  • 1 pound ounces fettuccine
  • 1 pint heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • Zest from 2 lemons
  • Juice from half a lemon
  • Salt and pepper
  • 1/4 cup chopped chives or parsley

Instructions
 

  • Place cream in a saucepan and bring to a boil.
  • Turn down the heat to a simmer and cook until reduced by half.
  • Boil pasta in water.
  • When the noodles are done cooking, drain in a colander.
  • Toss hot pasta with lemon zest, lemon juice, half the Parmesan cheese, a little salt and pepper, and the hot cream.
  • Serve immediately with more Parmesan cheese and chives or parsley on top.

Nutrition

Calories: 608kcal | Carbohydrates: 57g | Protein: 17g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 161mg | Sodium: 244mg | Potassium: 276mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1376IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating





One Comment

  1. 5 stars
    Oh wow, this was soooo good!

    I used a full pint of 1/2 & 1/2 because that’s what I had. I also had about 1 c. of heavy whipping cream left over from a few days previous. Because I love to “play” with my food, I and about 2 T. of Weber Garlic & Herb seasoning and about 1 T. of garlic powder. After tasting the sauce, I added the juice of the other half of the lemon, which was absolutely perfect! I ended up adding in some of the heavy whipping cream to make the sauce go a little further. After adding the pasta, I added grilled lemon-pepper chicken (from Festival Foods meat case). This is a WINNER (even without my little additions), and my hubs said it was like eating at a fancy restaurant! Definitely keeping this on the “rotation”! Thanks, Amy!