Lemon Basil Fettuccini Alfredo
This recipe combines the creamy richness of Alfredo sauce with the bright and refreshing flavors of lemon and basil.
- Total Time: 20 minutes
Ingredients
Units
Scale
- 1 8 oz package of Fettuccini noodles
- 1/2 cup (1 stick) of butter, unsalted
- 1 cup of heavy cream
- 1 cup of Parmesan cheese, shredded
- 1 tablespoon of lemon zest
- 2 tablespoons of lemon, juice
- 2 tablespoons of basil, fresh, chopped
- salt and pepper, to taste
- basil, leaves for garnish
Instructions
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Cook the pastaCook the fettuccini pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
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Create the sauceIn a large skillet over medium heat, melt the butter. Once melted, add the heavy cream and bring it to a simmer. Reduce the heat to low.
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Gradually whisk in the grated Parmesan cheese, stirring continuously to ensure it melts smoothly and forms a creamy sauce.
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Add the lemon zest and fresh lemon juice to the Alfredo sauce. Stir well to incorporate the citrus flavors.
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Stir in the chopped fresh basil and continue to cook for an additional 2-3 minutes until the sauce is well combined and heated through.
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Season the sauce with salt and pepper to taste. Remember that Parmesan is salty, so be cautious with the salt.
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CombineAdd the cooked fettuccini to the skillet, tossing to coat the pasta evenly with the lemon basil Alfredo sauce.
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Once the pasta is well coated and heated through, remove the skillet from the heat.
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Garnish and serveServe the Lemon Basil Fettuccini Alfredo in individual plates or bowls. Garnish with additional basil leaves and grated Parmesan if desired.
- Prep Time: 10
- Cook Time: 10
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