Creamy Lemon Fettuccine
A zesty and vibrant pasta dish featuring a silky lemon-garlic sauce, perfectly balanced with creamy cheese spread and aromatic Italian herbs.
Ingredients
- 1 portion fresh pasta (or 120g dry fettuccine)
- 1 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 1.5 tsp Italian seasoning
- 1 lemon (zested and juiced)
- 2 tbsp cheese spread
- Salt to taste
- Fresh coriander leaves (for garnish)
Procedure
Cook the pasta in a pot of boiling salted water according to package instructions.
Drain the pasta, making sure to reserve at least 1/2 cup of the starchy pasta water.
In a pan, melt the butter over medium heat and sauté the minced garlic until it becomes fragrant.
Stir in the Italian seasoning, the reserved pasta water, and the lemon zest and juice.
Add the cheese spread and a pinch of salt, whisking continuously until the sauce is smooth and emulsified.
Add the cooked fettuccine to the pan and toss thoroughly until the pasta is well-coated in the sauce.
Top with optional chopped coriander and serve immediately while hot.
Recipe Notes
• Reserving the pasta water is essential; its starch helps the sauce emulsify and cling to the pasta strands.
• If the sauce feels too thick after adding the pasta, add an extra splash of warm pasta water to loosen it.
• Use fresh lemon for both the juice and zest to achieve a bright, aromatic flavor profile.
• Feel free to customize the seasoning with extra chili flakes or black pepper for an added kick.
• If the sauce feels too thick after adding the pasta, add an extra splash of warm pasta water to loosen it.
• Use fresh lemon for both the juice and zest to achieve a bright, aromatic flavor profile.
• Feel free to customize the seasoning with extra chili flakes or black pepper for an added kick.