Creamy Lemon Garlic Fettuccine for One

Name: Creamy Lemon Garlic Fettuccine for One
Yield: 1 serving
Cuisine: American
Ingredients: 1 serving's worth of fettuccine noodles, cooked al dente; 1 Tablespoon butter + 1 teaspoon olive oil; 2 cloves garlic, minced; zest of half a small lemon; 5 sprigs parsley, chopped (I use stems and all.); 2 Tablespoons creme fraiche or sour cream; 3 Tablespoons + 1 Tablespoon freshly grated Parmesan; to taste salt and pepper

x @cook_5886383

Pasta and noodles in general are a great canvas for single serving food ideas because they're usually quick and easy to prepare, and they take well to small quantities and interesting combinations of odds and ends.

Which is exactly how I came up with this recipe - throwing together the odds and ends in my fridge that made flavor sense together.

For time savings, I like to use the cold water start method for cooking pasta while I prepare the sauce. Remember to drain your pasta well before adding it to the pan.

Cold Water Start Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/

Which is exactly how I came up with this recipe - throwing together the odds and ends in my fridge that made flavor sense together.

For time savings, I like to use the cold water start method for cooking pasta while I prepare the sauce. Remember to drain your pasta well before adding it to the pan.

Cold Water Start Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/

x @cook_5886383

Which is exactly how I came up with this recipe - throwing together the odds and ends in my fridge that made flavor sense together.

For time savings, I like to use the cold water start method for cooking pasta while I prepare the sauce. Remember to drain your pasta well before adding it to the pan.

Cold Water Start Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/

Which is exactly how I came up with this recipe - throwing together the odds and ends in my fridge that made flavor sense together.

For time savings, I like to use the cold water start method for cooking pasta while I prepare the sauce. Remember to drain your pasta well before adding it to the pan.

Cold Water Start Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/

Saved

Ingredients

1 serving

1serving's worth of fettuccine noodles, cooked al dente
1 Tablespoonbutter + 1 teaspoon olive oil
2 clovesgarlic, minced
zest of half a small lemon
5 sprigsparsley, chopped (I use stems and all.)
2 Tablespoonscreme fraiche or sour cream
3 Tablespoons+ 1 Tablespoon freshly grated Parmesan
to tastesalt and pepper

Saved

Steps

1

Add the butter and oil to a pan and turn the heat to medium high. When the butter is melted, add the garlic, parsley and lemon zest, and saute until the garlic starts to turn translucent.
2

Add the cooked pasta to the pan along with the creme fraiche (or sour cream) and 3 Tablespoons of Parmesan and gently toss to thoroughly and evenly coat the pasta with the sauce.
3

Adjust seasoning as needed with salt and pepper.
4

Transfer the pasta to a plate (or don't), sprinkle the last Tablespoon of Parm on top, and enjoy. :) On the day I took this pic, I made a quick side of lemon garlic sauteed spinach to go with.