Lemon-Garlic Cream Fettuccine

This fettuccine has a distinct taste to it, in large part due to the cream cheese.  Add a side of meat (we chose pork loin) and you've got a meal.

Yield: 4 servings


  • Topping
    • 3 tsp grated lemon peel
    • 2 tsp minced fresh parsley
    • 2 garlic cloves, minced
  • 8 oz. uncooked fettuccine
  • Sauce
    • 1/4 cup butter
    • 1 small onion, chopped
    • 2 garlic cloves, minced
    • 1 tsp grated lemon peel
    • 1 1/4 cup heavy whipping cream
    • 1/4 tsp salt
    • 1/8 tsp black pepper
    • 4 oz. cream cheese, cubed
    • 2 tbsp lemon juice
  • 2 plum tomatoes, chopped
  • 2 tsp minced fresh parsley
  • Grated Parmesan cheese, to taste


  1. In a bowl, mix the topping ingredients.  Set aside.
  2. Prepare the fettuccine according to package directions.  Drain and toss with a bit of olive oil.
  3. For the sauce, melt the butter in a large skillet.  Add the onion and sauté until tender.  Add the garlic and lemon peel.  Stir in the cream, salt, and pepper.
  4. Add the cream cheese and stir until smooth.  Remove from the heat and stir in the lemon juice.
  5. Add the cooked fettuccine, tomatoes, and parsley to the sauce.  Toss to coat.  Serve hot, topped with Parmesan and the topping from step #1.

Adapted from Taste of Home.