••••LEMON GARLIC CREAM FETTUCCINE••••

(Source: Taste of Home magazine & Anne Miller & photo also)

••••PREP: 25 MIN. •••COOK: 15 MIN.

••••MAKES: 4 SERVINGS 

•3 tsp. grated lemon peel

•2 tsp. minced fresh parsley

•2 garlic cloves, minced

•8 oz. uncooked fettuccine 

SAUCE 

•1/4 cup butter 

•1 small onion, chopped

•2 garlic cloves, minced

•1 tsp. grated lemon peel

•1/2 cup heavy whipping cream

•1/4 tsp. salt

•1/8 tsp. pepper

•4 oz. cream cheese, cubed

•2 TB lemon juice

•2 plum tomatoes, chopped

•2 tsp. minced fresh parsley

•+Grated Parmesan cheese, optional

1. In a bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions, drain.

2. For sauce, In a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.

3. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan.