Fettuccine with Lemon Cream

Fettuccine with Lemon Cream

1 lb fettuccine
1 cup heavy cream
2 Tbsp chopped Italian parsley
2 tsp grated lemon peel
Dash of Salt
2 Tbsp butter, softened
4 Tbsp grated Parmesan cheese

Cook the fettuccini in boiling, salted water as directed on the package until al dente.  Drain and keep warm.

Meanwhile, place the cream in a wide skillet over medium heat and cook until it begins to bubble. Add the parsley lemon peel and salt.  Cook about 30 seconds.  Add the hot noodles.  Reduce heat to low and toss gently.  Add the butter and Parmesan cheese.  Toss until noodles are evenly coated.

Delicious!  One of my favorite pasta dishes!

I don't remember where I got this recipe....I've had it for years.  The sauce is good on just about any pasta you want to use!