Parmesan Fettuccine
This simple pasta dish is brightened up with the fresh spring aromas of lemon and mint.
Fettuccine with Lemon, Mint, and Parmesan
Watch the Video
Parmesan Fettuccine
This simple pasta dish is brightened up with the fresh spring aromas of lemon...
Watch the Video
Parmesan Fettuccine
This simple pasta dish is brightened up with the fresh spring aromas of lemon...
- Comments()
Martha Stewart Living, September 2008
- Yield Serves 4
Add to Shopping List
Ingredients
- 1 pound dried fettuccine
- Coarse salt
- 3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
- 2 tablespoons julienned lemon zest
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1/2 cup torn fresh mint leaves
- 1 tablespoon extra-virgin olive oil
- Crushed red-pepper flakes, optional
Directions
- Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
- Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.
Cook's Note
To lend this dish a different aromatic boost, add torn fresh basil in place of the mint.
Variations
When this recipe was made on "Mad Hungry", 2 tablespoons fresh lemon juice was used and 1 tablespoon butter was mixed with pasta.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
Be the first to write a review.