Meyer Lemon Fettuccine

Meyer Lemon Fettuccine

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Meyer lemon shines in this comforting, simple dish.

  • 4 Quarts Water
  • 2 Tablespoons Plus 3/4 Teaspoon Kosher Salt (Divided)
  • 3/4 Cup Olive Oil
  • 1 Tablespoon Meyer Lemon Zest
  • 3 Medium Shallots (Minced)
  • 1 Cup Heavy Cream
  • 1 Pound Dried Fettuccine
  • 2 Teaspoons Fresh Meyer Lemon Juice
  • 3/4 Cup Grated Parmesan Cheese
  • 1/2 Teaspoon Freshly Ground Pepper (For Garnish)
  1. Bring 4 quarts water to boil in large-size pot. Add 2 tablespoons kosher salt.
  2. Meanwhile, heat olive oil and lemon zest in large-size skillet over a medium heat. Add remaining kosher salt and shallots. Cook 5 minutes until shallots are softened. Whisk in cream and simmer 2 minutes.
  3. Cook pasta in boiling water until al dente. Reserves 1/2 cup cooking liquid. Drain. Add lemon juice to noodles. Toss well to combine. The pasta will absorb the juice.
  4. Stir Parmesan cheese and 1/4 cup reserved cooking liquid into skillet with cream sauce. Add pasta and toss well to coat. Add remaining 1/4 cup reserved cooking liquid if necessary.
  5. Divide among 4 bowls. Garnish with freshly ground pepper.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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