LEMON CREAM FETTUCCINI

Lemon Cream Fettuccini image

This is like fettuccini alfredo kicked up a notch. VERY delicious & company worthy. It is best served & eaten right after you cook it. The lemon flavor really makes this dish unique--hope you enjoy as much as I did!

Provided by Michelle Koletar/Mertz @Mertzie

Number Of Ingredients 9

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Ingredients

6 tablespoon(s) butter (you can use unsalted)
6 tablespoon(s) lemon juice
1 tablespoon(s) lemon zest
1 cup(s) heavy cream
1/2 cup(s) parmesan (use fresh grated for best taste!)
1/4 cup(s) good quality sharp cheese, grated or shredded
12 ounce(s) fettuccine pasta, cooked al dente (don't overcook!)
1/2 cup(s) finely chopped parsley
- salt & pepper to taste

Steps:

Melt butter in large pan. Stir in lemon juice & zest & simmer for about 5 minutes. Add cream & whisk a few times to blend. Then, add 1/4 cup of parm & 1/4 cup of cheddar. When simmering & cheese melts, remove from heat.
Add fettuccini & parsley to sauce & then return to heat. Toss to coat the fettuccini well. Add salt & pepper (you may not even need more salt, I don't.)
Sprinkle w/ parmesan & serve right away to oohs & aahs! :)

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