Lemon Fettuccine Alfredo
A creamy, protein-packed, and low-calorie twist on traditional Alfredo, made with zesty Meyer lemons and fragrant rosemary, perfect for family dinners.
Ingredients
Pasta and Sauce Base
- 12 ounces Fettuccine The heart of the dish.
- 1 cup Heavy cream Creates the indulgent, silky texture.
- 2 tablespoons Butter Adds richness and flavor.
- 2 tablespoons Meyer lemon juice Infuses brightness.
- 2 teaspoons Meyer lemon zest Intensifies the lemon flavor.
- ¼ cup Parmesan cheese, grated Adds a cheesy finish.
- 1 teaspoon Kosher salt Enhances flavors.
- ½ teaspoon Freshly ground black pepper Adds warmth and spice.
- 2 tablespoons Fresh rosemary leaves, minced Brings aroma and earthiness.
Instructions
Preparation
- Gather all your ingredients and equipment: a large pot for boiling pasta and a separate saucepan for the sauce.
- Minced the fresh rosemary and zest the Meyer lemons.
- Grate the Parmesan cheese.
Cooking
- Bring a pot of salted water to a rolling boil. Add the fettuccine and cook until al dente, about 8-10 minutes.
- Melt the butter in a large saucepan over medium heat. Add the minced rosemary and sauté until fragrant, about 1-2 minutes.
- Pour in the heavy cream, Meyer lemon juice, and zest. Stir continuously until the mixture thickens slightly, about 3-4 minutes.
- Drain the pasta and add it to the saucepan, tossing to coat evenly with the sauce.
- Mix in the grated Parmesan cheese, kosher salt, and black pepper. Cook for another 1-2 minutes until heated through.
Serving
- Remove from heat and let sit for a couple of minutes to thicken further.
- Plate and garnish with extra Parmesan and a sprinkle of fresh rosemary.
- Serve immediately while warm.
Notes
For a lighter version, substitute half of the heavy cream with almond milk. Store leftovers in airtight containers for up to 3 days in the fridge. Freeze the sauce for up to 2 months.