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Lemon-Pepper Fettucine Alfredo

 
One serving costs about $4.56 One serving costs about $4.56

$4.56 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:74%

Spoonacular Score: 74%

 

Lemon-Pepper Fettucine Alfredo is a main course that serves 4. One portion of this dish contains about 22g of protein, 55g of fat, and a total of 794 calories. For $4.56 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. Only a few people really liked this Mediterranean dish. This recipe from Foodista requires pecorino-romano cheese, butter, pepper, and lemon zest. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about about 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 73%, this dish is solid. Similar recipes are Fettucine Alfredo, Fettucine Seafood Alfredo, and Jalapeno Popper Fettucine Alfredo.

Ingredients

Servings:
1 pound
1 pound fresh dried lemon pepper
fresh dried lemon pepper
4 Tbsps
4 Tbsps butter
butter
1.5 cups
1.5 cups heavy cream
heavy cream
some
some nutmeg
nutmeg
2 tsps
2 tsps lemon zest
lemon zest
1 cup
1 cup pecorino romano cheese
pecorino romano cheese
1 tsp
1 tsp black pepper
black pepper
some
some salt
salt
1 pound fresh dried lemon pepper
1 pound
fresh dried lemon pepper
4 Tbsps butter
4 Tbsps
butter
1.5 cups heavy cream
1.5 cups
heavy cream
some nutmeg
some
nutmeg
2 tsps lemon zest
2 tsps
lemon zest
1 cup pecorino romano cheese
1 cup
pecorino romano cheese
1 tsp black pepper
1 tsp
black pepper
some salt
some
salt

Equipment

frying pan
frying pan
pot
pot
frying pan
frying pan
pot
pot


Instructions

Bring a large pot of water to boil. When the water is boiling, add 1 T of salt along with the pasta to the pot. Stir well. Cook according to package directions or for about 6-7 minutes for fresh pasta (until al dente). Put the butter and cream in a large skillet over medium-high heat. Bring to a boil, stirring frequently, until the cream has reduced almost by half. Add the nutmeg, lemon zest, black pepper, and salt, to taste. Stir to combine and set aside. When pasta is finished cooking, drain and add to the sauce in the skillet. Add cheese and toss to coat pasta in sauce and cheese. Check seasonings and add more salt and pepper as needed. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.56
Ingredient
1 pound fresh dried lemon pepper
4 tablespoons butter
1.5 cups heavy cream
some nutmeg
2 teaspoons lemon zest
1 cup pecorino romano cheese
1 teaspoon black pepper
Price
$13.28
$0.48
$1.94
$0.15
$0.33
$2.00
$0.06
$18.24

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
794k Calories
21g Protein
55g Total Fat
76g Carbs
34% Health Score
Limit These
Calories
794k
40%

Fat
55g
85%

  Saturated Fat
33g
211%

Carbohydrates
76g
26%

  Sugar
1g
1%

Cholesterol
178mg
59%

Sodium
505mg
22%

Get Enough Of These
Protein
21g
44%

Manganese
14mg
727%

Vitamin K
190µg
182%

Fiber
29g
116%

Calcium
834mg
83%

Copper
1mg
77%

Iron
11mg
63%

Magnesium
212mg
53%

Vitamin A
2389IU
48%

Potassium
1608mg
46%

Phosphorus
429mg
43%

Vitamin B2
0.4mg
24%

Vitamin B5
1mg
19%

Vitamin B6
0.38mg
19%

Vitamin E
2mg
17%

Zinc
2mg
15%

Selenium
9µg
14%

Vitamin B1
0.15mg
10%

Vitamin B12
0.46µg
8%

Vitamin B3
1mg
7%

Vitamin D
0.96µg
6%

Folate
25µg
6%

Vitamin C
1mg
2%

covered percent of daily need

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