Lemony Fettuccine with Fresh Parsley
Equipment
- 1 large pot for boiling pasta,
- 1 Serving dish
Ingredients
- ½ lb fettuccine
- 2 tablespoons butter
- 1 lemon
- 1 cup milk or cream
- ¼ cup fresh parsley chopped
Instructions
Cook Fettuccine:
- Cook the fettuccine pasta according to the package instructions until al dente.
- Drain and set aside.
Prepare Lemon Sauce:
- In a small frying pan, melt the butter over medium heat.
- Squeeze the juice from the lemon into the pan and add milk or cream.
- Saute and stir for about 1 minute until the sauce is heated through and slightly thickened.
Combine Ingredients:
- Place the cooked fettuccine in a serving dish.
- Pour the lemon sauce over the pasta and toss to coat evenly.
Add Parsley:
- Sprinkle the chopped fresh parsley over the fettuccine and toss again to incorporate.
Serve:
- Serve the lemony fettuccine with parsley hot, garnished with lemon wedges if desired.
Notes / Tips / Wine Advice:
Wine Pairing:
This light and zesty dish pairs well with a crisp and citrusy white wine such as a Pinot Grigio or a Sauvignon Blanc. These wines complement the lemony flavors of the sauce and enhance the freshness of the parsley.Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 10 g | Fat: 15 g | Fiber: 2 g | Sugar: 3 g