••••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.
