The staple Italian dish! This light and fresh recipe is easy and quick to prep. We decided to forgo the butter and cream typically used in fettuccine sauces in favor of letting the zesty lemon and sharp Parmesan speak for themselves. Dress it up with a handful of fresh basil and a crisp side salad and you have a healthy meal that is sure to become a family favorite.
Method:
In a large bowl, mix together the lemon juice, lemon zest, garlic, and a pinch of course salt. Slowly stir in the olive oil, Parmesan cheese and pepper until the mixture becomes a rough paste.
While the mixture sits, bring water to a boil in a pot and add 1 package (250g) skinnypasta™ HIGH PROTEIN Fettuccine that has been briefly thawed at room temperature. Very gently break up the pasta with your fingers, if necessary. Once the pasta has been added to the boiling water, cook for exactly two minutes and strain, keeping a small cup of pasta water off to the side.
Add the fettuccine to the lemon mixture and gingerly toss, adding a few spoonfuls of pasta water, if needed, in order to generously coat each pasta strand. While tossing, add in the fresh basil and parsley leaves with an extra pinch of salt and pepper.
Serve right away with extra Parmesan cheese as a topping. We like to add some fresh thinly sliced lemon wedges to add to the citrusy flavor!
Make it Vegan and/or Gluten Free: Replace the fettucine with skinnypasta™ SUPERFOOD Penne for a delicious, 100% vegan meal.
Makes 4 servings (250g grams total of pasta)
