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.
- Cook Time
- Prep Time
- 4 ServingsServings
- 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.
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