Lemon-Garlic Cream Fettuccine

We had another lemon recipe from Taste of Home last night for dinner. Recipe twenty-two was Lemon-Garlic Cream Fettuccine. 

Lemon-Garlic Cream Fettuccine

3 t grated lemon peel

2 t minced fresh parsley

2 garlic cloves, minced

8 oz uncooked fettuccine

1/4 cup butter

1 small onion, chopped

2 garlic cloves, minced

1 t grated lemon peel

1/2 cup heavy whipping cream

1/4 t salt

1/8 t pepper

4 oz cream cheese, cubed

2 T lemon juice

2 plum tomatoes, chopped

2 t minced fresh parsley

Grated Parmesan cheese, optional

In a small bowl, mix lemon peel, parsley, and garlic. Cook fettuccine according to package directions; drain. For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute. Stir in cream, salt, and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. Add pasta, tomatoes, and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan. 

This recipe was supposed to serve four, so I started off by making half a recipe. That looked like a tiny amount of pasta, so we cooked the other half of the fettuccine, but left the sauce at half a recipe. That ended up working well. The servings were generous, but half would have been very skimpy. And the amount of sauce compared to the pasta was good, it seems like a whole recipe would have been too much. I also used regular milk instead of whipping cream, dried parsley instead of fresh, and a roma tomato, which was probably a lot more than two plum tomatoes. Anyway, this pasta was delicious. It was flavorful without being overpowering and with only half the sauce it wasn't too heavy. We both enjoyed it a lot.