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Fettuccine with Lemon, Mint, and Parmesan


The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.

  • Servings: 4

Source: Martha Stewart Living, September 2008


  • 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


  1. Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.

  2. 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.


When this recipe was made on "Mad Hungry", 2 tablespoons fresh lemon juice was used and 1 tablespoon butter was mixed with pasta.

Cook's Notes

To lend this dish a different aromatic boost, add torn fresh basil in place of the mint.

Reviews Add a comment

  • BTnana
    21 JUL, 2012
    Made just as written. Delicious!! Easy, quick and summer-y! Try it! A new favorite!