Lemony Fettuccine Alfredo with Peas
Creamy Parmesan cheese sauce, tossed with fettuccine, is updated for this side-dish recipe by adding lemon peel and peas.
Ingredients
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1/4 cup light cream, half-and-half, or whipping cream
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1 tablespoon margarine or butter
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3 ounces packaged fettuccine, linguine, or other pasta
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1/2 cup loose-pack frozen peas
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1/4 cup grated Parmesan cheese
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1/2 teaspoon finely shredded lemon peel
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2 tablespoons broken pecans or walnuts
Directions
1.
Let the light cream, half-and-half, or whipping cream and margarine or butter come to room temperature (allow about 30 minutes).
2.
Meanwhile, cook pasta according to package directions, adding peas the last 5 minutes of cooking. Drain immediately in a colander. Return pasta and peas to the warm saucepan.
3.
Add the room-temperature cream and margarine, the Parmesan cheese, and lemon peel to the pasta. Toss gently until pasta and peas are well coated. Transfer to warm individual plates. Sprinkle with pecans or walnuts. Serve immediately. Makes 2 servings.
Fettuccine Alfredo
Prepare Lemony Fettuccine Alfredo with Peas as directed above, except omit the peas and the lemon peel.
Menu Idea
Team this side dish with grilled salmon fillets and crisp tossed salads.
Nutritional Facts per serving for Fettuccine Alfredo
Same as Lemony Fettuccine Alfredo with peas, except: 344 calories, 11 g protein, 35 g carbohydrate, 268 mg sodium.
Nutrition information
Calories 376, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 28 mg, Sodium 303 mg, Carbohydrate 40 g, Protein 13 g.
Percent Daily Values are based on a 2,000 calorie diet
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