This lemon pasta is perfect for summer but it’s rich yet vibrant flavor will make it a favorite all year long.
2 tablespoons plus 1 teaspoon salt
3/4 cup extra virgin olive oil
1 1/2 tablespoons lemon zest
1 teaspoon honey
3 medium shallots, minced
1 cup heavy cream
1/2 tsp crushed red pepper (optional)
1/3 cup cream cheese
1 box fettuccine
2 tablespoons lemon juice
3/4 cup grated Parmesan cheese
1/2 teaspoon black pepper
1/2 cup shaved Parmesan cheese to top
Lemons to garnish (optional)
Bring water to a boil in large pot and add 2 tablespoons salt.
Heat oil and lemon zest on medium in a large skillet. Ad 3/4 teaspoon salt, honey, and shallots and cook until shallots are soft and oil is hot.
Whisk in heavy cream, crushed red pepper if desired, and cream cheese and simmer for 2 minutes.
Add pasta to water and cook until tender, reserving 1/2 cup of the liquid.
Strain and return to pot, and add lemon juice. Toss to combine.
Stir in grated Parmesan and half of the reserved water into skillet with cream sauce.
Add pasta and toss to coat well. Use additional reserved liquid if necessary.
Garnish with shaved Parmesan and black pepper.