Reviews (1) Add Rating & Review 32 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: 5 stars 07/21/2012 Made just as written. Delicious!! Easy, quick and summer-y! Try it! A new favorite!
Back to Fettuccine with Lemon, Mint, and Parmesan All Reviews for Fettuccine with Lemon, Mint, and Parmesan - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Fettuccine with Lemon, Mint, and Parmesan Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 pound dried fettuccine Coarse salt 3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish 2 tablespoons julienned lemon zest 1 tablespoon plus 1 teaspoon fresh lemon juice 1/2 cup torn fresh mint leaves 1 tablespoon extra-virgin olive oil Crushed red-pepper flakes, optional
Cook’s Notes To lend this dish a different aromatic boost, add torn fresh basil in place of the mint. Variations When this recipe was made on “Mad Hungry”, 2 tablespoons fresh lemon juice was used and 1 tablespoon butter was mixed with pasta.
Gallery Fettuccine with Lemon, Mint, and Parmesan
Recipe Summary Servings: 4
Gallery
Fettuccine with Lemon, Mint, and Parmesan
Fettuccine with Lemon, Mint, and Parmesan
Fettuccine with Lemon, Mint, and Parmesan
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 pound dried fettuccine Coarse salt 3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish 2 tablespoons julienned lemon zest 1 tablespoon plus 1 teaspoon fresh lemon juice 1/2 cup torn fresh mint leaves 1 tablespoon extra-virgin olive oil Crushed red-pepper flakes, optional
Directions
Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.
Cook’s Notes To lend this dish a different aromatic boost, add torn fresh basil in place of the mint.
Variations When this recipe was made on “Mad Hungry”, 2 tablespoons fresh lemon juice was used and 1 tablespoon butter was mixed with pasta.
Cook’s Notes
To lend this dish a different aromatic boost, add torn fresh basil in place of the mint.
Variations
When this recipe was made on “Mad Hungry”, 2 tablespoons fresh lemon juice was used and 1 tablespoon butter was mixed with pasta.
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: 5 stars 07/21/2012 Made just as written. Delicious!! Easy, quick and summer-y! Try it! A new favorite!
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 3 1 star values: 0
Add Rating & Review
32 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 3 1 star values: 0
32 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 3 1 star values: 0
32 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 3 1 star values: 0
5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: 5 stars 07/21/2012 Made just as written. Delicious!! Easy, quick and summer-y! Try it! A new favorite!Martha Stewart Member
Rating: 5 stars 07/21/2012
Made just as written. Delicious!! Easy, quick and summer-y! Try it! A new favorite!
Rating: 5 stars
All Reviews for Fettuccine with Lemon, Mint, and Parmesan
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fettuccine with Lemon, Mint, and Parmesan
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
