Posted by on Apr 10th, 2010 and filed under Recipe. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

This week’s recipe is provided by Judy Reilly of Mi Casa Cooking Workshops.

Fettuccini and Lemon-Parmesan Sauce

1 half lb. fettuccine
2 tbs. extra virgin olive oil
1 medium onion, halved and thinly sliced
2 zucchini, sliced on the bias
1 package of frozen tiny green beans, thawed
2 tsp. grated lemon peel
1 1/4 cup of freshly grated parmesan cheese plus extra for passing
1/3 cup heavy whipping cream
2 1/2 tbs. fresh lemon juice

Cook pasta in a large pot of boiling salted water until just tender. Drain, reserving 2 cups of the cooking liquid.

Heat oil in large skillet over medium heat and add onion and zucchini. Sprinkle with salt and pepper and saute until the veggies are tender – around 4 or 5 minutes. Add the beans and lemon peel and toss. Add the hot pasta to the veggies and toss again. Add the cheese, cream, lemon juice and about 1 cup of the reserved cooking liquid. Place over medium heat until heated through and the sauce coats the pasta. Add  more water as necessary and season with salt and pepper.

Categories: Recipe

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