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.