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Fettuccine with Lemon, Mint, and Parmesan

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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.

Source: Martha Stewart Living, September 2008
Servings

Ingredients

Directions

Variations

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.

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