Pasta, for me, has always been a comfort food. But who said comfort food can’t be healthy? Well, today, I am here to break that stereotype with my Fettucini with Lemon Vegetables recipe. This dish combines the creaminess of fettucini with the freshness of green veggies and a zesty kick of lemon. It’s a perfect blend of flavors that will make you fall in love with pasta all over again. The history of fettucini goes back to Roman times, and since then, it has been a staple in Italian cuisine. While it’s typically served with heavier sauces like Alfredo, I wanted to create a lighter, fresher version. Hence, the addition of lemon and green veggies. This dish is not just delicious but also packed with nutrients. The green veggies provide a good dose of vitamins and fiber, while the cheese and cream add a touch of indulgence. Plus, the lemon zest brings a burst of flavor and has numerous health benefits too. Cooking this dish is simple and straightforward. You just need to cook the fettucini and veggies separately, and then toss them together with the creamy sauce. It’s a perfect meal for those busy weekdays when you want something quick yet satisfying. So, are you ready to add a zesty twist to your regular pasta? Let’s get cooking!
Ingredients
- 7 oz. fettucini
- 4 c. bite size pieces green vegies
- 1/4 c. butter
- 1 Tbsp. lemon peel
- 1/2 c. milk
- 3 oz. pkg. cream cheese
- 1/2 c. Parmesan cheese
- salt
- pepper
Cooking Method
- Cook noodles; cook vegies in butter over medium heat for about 7 minutes and toss with lemon peel.
- Heat milk and cream cheese in skillet until smooth; stir in Parmesan and toss with noodles. Serve with vegies on top.
Calorie: 600
Total cooking time: 30 minutes
Difficulty level: Easy
The Chronicles of Fettuccini and Lemon Vegetables
Well, well, well, where do we begin? Let’s start with the fact that I was left home alone, armed with nothing but a recipe and a dream. The ingredients were laid out before me: 7 oz of fettucini, 4 cups of green vegies chopped into bite size pieces, 1/4 cup of butter, 1 tablespoon of lemon peel, 1/2 a cup of milk, a 3 oz package of cream cheese, 1/2 cup of Parmesan cheese, and of course, the classic duo, salt and pepper.
The Battle of the Noodles
First order of business, cooking the fettucini. Now, I’ve always had a love-hate relationship with pasta. It’s so simple yet so complex. It’s like that puzzle piece that looks like it fits perfectly, but when you try to place it, it just doesn’t quite work. Let’s just say I’ve had my fair share of overcooked noodles that could be used as a weapon, or undercooked ones that could double as toothpicks. But today, I was determined to get it right.
The Green Vegie Showdown
Next up, the vegies. Now, I’m not the biggest fan of green things (unless it’s money or mint chocolate chip ice cream), but hey, they’re good for you, right? So, I chopped them up into bite size pieces and threw them into a skillet with butter. And let me tell you, there’s something magical about cooking vegies in butter. They go from being this ‘ugh, health’ thing to ‘oh, hello there’ in a matter of minutes. After about 7 minutes, I tossed them with the lemon peel. The citrusy scent wafting through the air had me feeling like I was in a fancy restaurant instead of my humble kitchen.
The Creamy Cheese Concoction
Now, for the part I was most excited about. The creamy cheese sauce. I started by heating the milk and cream cheese in a skillet until it was smooth. It was like watching a beautiful ballet of dairy, unfolding before my eyes. Then, I stirred in the Parmesan cheese. Oh, Parmesan, you salty, nutty, beauty, I could write an entire sonnet about you, but I had fettucini waiting. And let me tell you, when those noodles met that sauce, it was like a romantic reunion in a Rom-Com, complete with a slow motion run and heartfelt music.
The Final Assemble
Finally, it was time to bring it all together. I served the creamy, dreamy fettucini with the lemony vegies on top. And oh boy, did it look good. The green of the vegies stood out against the creamy fettucini, and it looked like something straight out of a food magazine. It was a sight to behold and a bigger delight to devour.
So, there you have it, folks. My day of cooking fettucini with lemon vegetables. Some laughs, some tears (thanks to the onions that were not part of the recipe but found their way in), and a whole lot of delicious food. If I can do it, you can too. Just remember, don’t let the pasta boss you around, make friends with the green stuff, and when in doubt, add more cheese.
