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Lemon Herb Fettuccine


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Lemon Herb Fettuccine


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Lemon Herb Fettuccine

Fresh ingredients make a world of different in any dish—even simple ingredients like olive oil, lemons, and herbs. The cuisine of Rome, where fettuccine originated, prides itself on fresh, seasonal ingredients that taste delicious for their quality—not their complexity.


  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min




  • 2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 2 cups cooked fettuccine, drained well
  • Zest and juice of 1 lemon
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • Freshly ground black pepper


Heat olive oil in a large sauté pan over medium-high heat. Add garlic, and sauté until fragrant, about 2 minutes. Add fettuccine, and cook until warm, about 5 minutes. Add lemon zest and juice, and simmer until liquid is almost completely absorbed into pasta, about 4 minutes. Remove from heat, and stir in parsley and salt. Divide among 4 small plates, and garnish with pepper to taste.


Servings Per Recipe: 4

Amount Per Serving

  • Calories: 170
  • Total Fat: 7.5g
  • Sodium: 282mg
  • Total Carbs: 22g
  •     Dietary Fiber: 1.2g
  • Protein: 3.7g

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Lemon Herb Fettuccine

  1. Simple and wonderful. This is one of my favorite ways to eat pasta.

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