Citrus Fettuccine Recipe
Parmesan, spinach, charred tomatoes, cauliflower, chevré, lemon cream
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Ingredients
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Pasta
Vegetables
Sauce
Seasoning
Method
Prepare the Vegetables
- 1
Char the Tomatoes
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cherry tomatoes and cook, stirring occasionally, until they are nicely charred, about 5-7 minutes. Remove from heat and set aside.
- 2
Prepare the Cauliflower
Cut the cauliflower into small florets. In a pot of boiling salted water, blanch the cauliflower for about 3-4 minutes until slightly tender. Drain and set aside.
- 3
Sauté the Spinach
In the same skillet used for the tomatoes, add another tablespoon of olive oil. Add the spinach and sauté over medium heat until wilted, about 2-3 minutes. Set aside.
Cook the Pasta
- 4
Boil the Fettuccine
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
Prepare the Sauce
- 5
Make the Lemon Cream Sauce
In a saucepan over medium heat, combine the heavy cream, lemon juice, salt, and black pepper. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally until slightly thickened.
- 6
Add Cheeses
Remove the saucepan from heat and stir in the grated Parmesan and crumbled chevré cheese until melted and well combined.
Combine and Serve
- 7
Mix Everything Together
In a large mixing bowl or pot, combine the cooked fettuccine, charred tomatoes, sautéed spinach, and blanched cauliflower. Pour the lemon cream sauce over the mixture and toss until well coated. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 8
Serve
Serve the citrus fettuccine warm, garnished with additional Parmesan cheese if desired.