Fettuccine with Lemon Cheese Sauce

Source: The Housewives Understudy

UPDATE: After making this, I thought it was just so...so. Liked the citrus and the greens but the pasta got gummy when the cream cheese cooled a little. Will probably try an alfredo style sauce but add greens and/or citrus to it to give it a little different flair.

3 tbsp cream cheese

2 c spinach (loose chiffonade)

1 tbsp lemon juice

3/4 c pasta water

lemon zest to garnish

salt and pepper to taste

Bring a pot of salted water (should taste like the sea) to a boil and add enough Fettuccine for three servings.

Melt the cream cheese in a small pan on very low heat. This should take about 10 minutes. While you're melting the cheese, juice one lemon, zest the rhind, and loosely chiffonade 2 cups of spinach.

When the cheese is melted, whisk in 1 tbsp of lemon juice and 3/4 c water until you have a nice smooth, cheese sauce consistency. If the amount of water was too much for the thickness you desire, let the sauce bubble a little longer. If you want more lemon flavor, add a few more dashes of lemon juice. Salt and pepper to taste.

Once you have the sauce just how you like it, add the hot, cooked pasta and using a salad tongs, coat it with the cheese. Then, while it's still bubbling, add the spinach. The heat will be just enough to wilt it.

Serve immediately and garnish with lemon zest to taste. Enjoy!

Link: http://www.thehousewivesunderstudy.com/2010/08/fettuccine-with-lemon-cheese-sauce.html

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This is one of my favorite side dishes to make on a weeknight. It is quick and easy!

Gourmet  | October 2008
by Shelley Wisema

yield: Makes 4 servings
active time: 10 min
total time: 20 min

This creamy fettuccine is truly indulgent, and yet so simple. You’ll be rewarded for using the very best pasta and parmesan.

ingredients

• 8 to 9 ounce egg fettuccine in nests
• 1/2 cup heavy cream
• 1/2 stick unsalted butter, cut into pieces
• 1/3 cup grated Parmigiano-Reggiano

preparation

Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

Read More http://www.epicurious.com/recipes/food/views/Fettucine-Alfredo-350227#ixzz1IbCDd423

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