Lemon Garlic Cream Fettuccine

Interesting....I like most things that say "garlic" and "cream" in the title, but this one was definitely interesting. You could taste the lemon, that's for sure. And I'm pretty sure I forgot to add some of the lemon listed in the recipe (it was a crazy dinner night).

There was definitely a lot of cream in the recipe, which I'm trying to get away from for Doug's sake (too much dairy), but I had some leftover from another recipe that I didn't want to go to waste. In all, I don't think we will be keeping this recipe. It was interesting, but not in a good, memorable way.

Served with Tyler's favorite: Artichoke Bruschetta

• 3 tsp grated lemon peel
• 2 tsp minced fresh parsley
• 2 garlic cloves
• 8 oz uncooked fettuccine

Sauce

• 1/4 cup butter
• 1 small onion, chopped
• 2 garlic cloves
• 1 tsp grated lemon peel
• 1/2 cup heavy whipping cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 4 oz cream cheese, cubed
• 4 Tbsp lemon juice
• 2 plum tomatoes, chopped
• 2 tsp minced fresh parsley
• grated Parmesan cheese, optional

In a bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions, drain.

For sauce: in a large skillet heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and Parmesan.

Serves 4

Prep time: 25 minutes
Total Time: 40 minutes

Recipe from A Taste of Home magazine