Prep 45 mins
Cook 10 mins
VERY lemony, this is a perfect spring side dish - or make a light main dish with add-ins like asparagus, ham, salmon, tomatoes, artichoke hearts or black olives. When life gives you lemons ... make this fragrant, fresh-tasting fettuccine! Prep time includes soaking the lemon zest. Cook time is estimated on average fettuccine cooking times.
- 4 ounces hot cooked fettuccine, drained
- 1 1⁄2 teaspoons lemons, zest of, finely minced
- 2 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon black pepper
- "Soak"lemon zest in 1 tablespoon of the olive oil for at least 30 minutes.
- Combine hot pasta with the lemon zest and 1 tablespoon"soaking" olive oil; add the remaining 1 tablespoon of olive oil, 2 tablespoons lemon juice, 1 tablespoon butter, and the thyme and pepper; toss to mix thoroughly.
I'm sorry, but this really didn't have a very good taste. I followed the directions perfectly, so I don't know what happened. Maybe I bought some bad thyme or something. I did use fettucine (not my lemon pepper linguine we talked about), so there was no error there. My mom said that once you keep eating it, it tastes a little better, and that it just has a unique flavor. But I don't know. Again, I'm sorry about this rating!
I loved this recipe. Lemon and pasta seem to have a natural affinity. I added the thyme to the oil/lemon zest infusion for added flavour and served this with your bread garden salad and a chilled glass of verdhello. Perfect.