cheesy lemon pasta
Forever finding ways to include both CHEESE and LEMON in allllll my pasta dishes. This was such a simple recipe, and was a HIT (like multiple “mmmmmm’s” from the fiance) in our house. We paired this with a serving of chicken for extra protein and a veggie! Serves 4 as side portions or 2 as entree portions!
Macros: 31g c / 7g f / 20g p (carbs will be higher if you use a higher carb pasta – we used carbanada)
Ingredients:
8 oz Carbanada Egg Fettuccine
⅓ cup reduced fat grated parmesan
¼ cup reduced fat mozzarella cheese
1 lemon, juiced and zested
4 tbsp fat free half and half
2 tsp light butter
Salt, pepper to taste
1 tsp of garlic powder and onion powder
Red pepper flakes & parsley to top
Directions:
Prepare your pasta according to the package. Reserve ⅓ cup of the pasta water, and strain. Set aside.
While your pasta is cooking, start prepping your “sauce”. In a small bowl, stir together your parmesan cheese, mozzarella, salt, pepper, garlic, and onion powder. Add your half and half and stir until you get a thick, paste-like consistency. Set aside.
In a pan, add your butter and let it melt. Then add your pasta to the pan and a bit more salt and pepper. Add in your pasta water and cheese mixture and combine until the sauce covers all of the noodles. Then add in your lemon juice and let simmer for a few minutes.
Remove from your pan and plate your serving. Top with zested lemon, red pepper flakes, more cheese, and parsley. Enjoy!
