Citrus Fettuccine Recipe
Parmesan, spinach, charred tomatoes, cauliflower, chevré, lemon cream
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Ingredients
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Pasta
Vegetables
Dairy
Sauce
Method
Prepare the Vegetables
- 1
Char the Tomatoes
Preheat a grill or grill pan over medium-high heat. Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Place them on the grill and cook for about 5-7 minutes, turning occasionally, until they are charred and blistered.
- 2
Steam the Cauliflower
Cut the cauliflower into bite-sized florets. Steam the florets in a pot with a steamer basket for about 8-10 minutes, or until tender. Remove from heat and set aside.
- 3
Sauté the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté for about 2-3 minutes until wilted. Season with salt and pepper to taste, then remove from heat.
Cook the Pasta
- 4
Boil the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions, usually about 10-12 minutes, until al dente. Drain and reserve a cup of pasta water.
Make the Lemon Cream Sauce
- 5
Prepare the Sauce
In a saucepan over medium heat, combine the heavy cream, lemon zest, and lemon juice. Cook for about 5 minutes, stirring continuously until the sauce thickens slightly. Season with salt and pepper to taste.
Combine and Serve
- 6
Mix Everything Together
In a large mixing bowl, combine the cooked fettuccine, sautéed spinach, steamed cauliflower, charred tomatoes, and lemon cream sauce. Toss well to coat. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7
Finish with Cheeses
Crumble the chevré over the pasta and sprinkle the grated Parmesan cheese on top. Toss gently to combine.
- 8
Serve
Plate the Citrus Fettuccine, garnishing with additional Parmesan if desired. Enjoy your delicious, citrus-infused dish!
