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Lemon Fettuccine Recipe

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This recipe for Lemon Fettuccine is from Hunt and Wagner Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb fresh fettuccine: half spinach, half egg or tomato
2 lemons
1 c. heavy cream
1/4 tsp. salt
black pepper

Directions:
Directions:
Bring a large pot of salted water to boil.
Using a vegetable peeler, remove the yellow rind from the lemons in long strips. Make small piles and cut them into thin strips. Set aside.
Squeeze the juice from the lemons.
Strain juice, and pour into a saucepan with the cream, salt, and pepper. Bring to a boil for one minute and then reduce heat to simmer.
Cook the fettuccine in the boiling water until barely done; depending on its freshness (3 to 8 minutes).
Drain the pasta and toss it with the hot cream sauce.
Divide into six portions, top each with some of the julienned lemon rind and freshly ground black pepper.

Number Of Servings:
Number Of Servings:
6

 

 

 

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