Creamy Lemon Basil Fettuccine Alfredo

A delightful twist on the traditional Fettuccine Alfredo, this creamy lemon basil version offers a refreshing taste with a hint of zest. Perfect for those looking to elevate a classic dish with a burst of fresh flavors, making it ideal for both summer gatherings and cozy winter dinners.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 lb fettuccine pasta

1 cup heavy cream

1/2 cup unsalted butter

1 1/2 cups grated Parmesan cheese

1/2 cup fresh basil leaves, chopped

2 tbsp lemon juice

1 tbsp lemon zest

2 cloves garlic, minced

Salt and pepper to taste

1/4 cup toasted pine nuts for garnish

Instructions

1. Cook the fettuccine pasta according to package instructions until al dente, then drain.

2. In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté until fragrant, about 1 minute.

3. Stir in the heavy cream and bring to a gentle simmer.

4. Add the grated Parmesan cheese, stirring continuously until melted and smooth.

5. Mix in the lemon juice, lemon zest, and chopped basil, and season with salt and pepper to taste.

6. Combine the cooked fettuccine with the sauce, tossing well to coat evenly.

7. Serve immediately, garnished with toasted pine nuts and additional basil if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.