FETTUCCINE WITH LEMON, MINT, AND PARMESAN

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Fettuccine with Lemon, Mint, and Parmesan image

The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 pound dried fettuccine
Coarse salt
3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
2 tablespoons julienned lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup torn fresh mint leaves
1 tablespoon extra-virgin olive oil
Crushed red-pepper flakes, optional

Steps:

  • Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
  • Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.

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