Lemon and Parmesan Fettuccine
This is a bright and summery lemon fettuccine topped with plenty of freshly grated parmesan cheese. With less than 10 ingredients and very little prep required, this is a must to add to your weekly meal rotation!
Ingredients
Units
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- 2 cloves garlic, minced
- 1 medium red onion, finely chopped
- juice and zest of 1 or 2 lemons (1 for mildly tart, 2 for very tart and lemony)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 1/2 cup freshly grated parmesan cheese or pecorino romano cheese
- 1 pound dry fettuccine noodles
- 1 Thai chili, finely chopped (optional)
- 2 tablespoons flat leaf parsley, finely chopped
- salt and pepper, to taste
Instructions
- Bring a large pot of water with salt to boil.
- In a large pan over medium high heat, add extra virgin olive oil, garlic and onion. Cook for 3 minutes, until the onion is translucent.
- Add lemon zest and juice, cook for 1 minute and turn the heat off. Add butter and stir until completely melted. Season with salt and pepper and set aside.
- Cook fettuccine noodles, strain and add to the pan.
- Toss and coat evenly with the lemon sauce. Add parmesan cheese and toss once more.
- Serve immediately topped with Thai chili and freshly chopped Italian parsley.
Find it online: https://pickledplum.com/lemon-fettuccine-recipe/