Sun-Dried Tomato Fettuccine with Lemon
A quick and easy recipe for fettuccine with sun-dried tomato, lemon, and cream sauce.
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Servings :
Calories : 826kcal
Ingredients
- 3 tbsp (3 tbsp) oil from dried tomatoes
- 1 clove (1 clove) garlic
- 0.5 (0.5) onion
- 60 g (60 g) sundried tomatoes in oil
- 100 ml (0.4 cups) vegetable stock
- 100 ml (0.4 cups) whipping cream (30% fat)
- 20 g (0.2 cups) parmesan grated
- a handful basil leaves
- ¼ (0.25) lemon zest and juice
- salt, pepper
- 180 g (180 g) fettuccine
Instructions
- Peel and slice the garlic and onion very thin. Slice the sun-dried tomatoes into strips.
- Preheat a non-stick frying pan with 3 tablespoons of the oil from the sun-dried tomatoes. Add the garlic, onion, and sun-dried tomatoes and cook for 10 minutes over medium heat.
- Meanwhile, bring a pot with salt water to the boil and cook the fettuccine according to the label.
- Add the vegetable stock to the mixture and cook for another 3 minutes.
- Slice the basil and add it with the whipping cream and grated parmesan to the mixture. Add the zest and juice of ¼ lemon.
- Simmer for another 5 minutes until you have a creamy sauce. Season with salt and pepper.
- When your fettuccine is al dente, drain them and pour them into the sauce. Mix until well combined and serve hot.
Notes
For this kind of recipe, always add the pasta to the sauce and cook it together until well combined. Otherwise, the sauce will not stick very well on the pasta.
Nutrition
Calories: 826kcal | Carbohydrates: 77g | Protein: 19g | Fat: 50g | Saturated Fat: 16g | Cholesterol: 150mg | Sodium: 479mg | Potassium: 785mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1360IU | Vitamin C: 40.2mg | Calcium: 203mg | Iron: 2.5mg