Lemon Herb Fettuccine Alfredo is a fresh twist on a classic, combining the creamy richness of Alfredo sauce with the bright flavors of lemon and herbs. Perfect for weeknight dinners or a special occasion, this dish brings a delightful burst of flavor to your table.
Fettuccine pasta is perfect for holding onto the creamy sauce, making each bite flavorful. Olive oil adds a subtle richness and helps sauté the garlic without burning. Garlic, when minced and sautéed, infuses the sauce with a fragrant base. Heavy cream is the backbone of the Alfredo, providing that luxurious texture we crave. Parmesan cheese melts smoothly into the cream, bringing a nutty, savory depth to the sauce. Lemon zest and juice are the stars here, cutting through the richness with their vibrant acidity. Fresh basil and parsley add a herby freshness that complements the lemon perfectly. Finally, toasted pine nuts offer a delightful crunch and a nutty finish, rounding out the dish beautifully.
This Lemon Herb Fettuccine Alfredo pairs beautifully with a simple green salad tossed in a light vinaigrette. For a heartier meal, consider serving it alongside grilled chicken or shrimp. A glass of crisp white wine, like a Sauvignon Blanc, complements the lemony notes in the dish.
Start by cooking your fettuccine pasta according to the package instructions. Aim for al dente, as it will continue to cook slightly in the sauce. Once done, drain it and set it aside while you prepare the sauce.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté it for about 1-2 minutes, just until it's fragrant and lightly golden. Be careful not to let it burn, as garlic can become bitter.
Pour in the heavy cream and bring it to a gentle simmer. Stir it occasionally to prevent it from scorching. Once it's simmering, add the grated Parmesan cheese. Keep stirring until the cheese completely melts and the sauce is smooth and velvety.
Next, add the lemon zest and lemon juice to the sauce. These will brighten up the flavor profile. Stir in the chopped basil and parsley, then season with salt and pepper to taste. Remember, the cheese is salty, so taste before adding too much salt.
Finally, toss the cooked fettuccine in the sauce until each strand is well coated. Serve immediately, garnished with the toasted pine nuts for that extra touch of texture and flavor.
Share