Recipe: Fettuccine with Preserved Lemon and Roasted Garlic

A few of you have asked for recipes using the Preserved Lemons of which we wrote two weeks ago. Here is a simple pasta recipe, which also uses roasted garlic.

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Fettuccine with Preserved Lemon and Roasted Garlic

Serves 4-6

2 heads roasted garlic
1 Tbsp. olive oil
1 pound fettucine
2 Tbsp. unsalted butter
1 preserved lemon, pulp and rind, finely chopped

1/2 cup parmesan cheese, plus more for serving

3 Tbsp. chopped flat-leaf parsley
Freshly ground black pepper, to taste

Roast the garlic. Remove from oven, cool slightly and squeeze garlic out of husks. Set aside.

Bring a large pot of water to boil, salt, and cook the fettuccine until tender. Drain and place in serving bowl.

Meanwhile, combine the tablespoon of olive oil and butter in a small pan over medium-low heat. When the butter melts, add the roasted garlic and lemon and cook 1 minute, stirring. Toss with the fettuccine. Toss the fettuccine again with the Parmesan and parsley and season generously with pepper.

Per serving, based on 4 servings. (% daily value)
Calories
558
Fat
14.5 g (22.3%)
Saturated
6.7 g (33.7%)
Trans
0.2 g
Carbs
85.4 g (28.5%)
Fiber
3.7 g (15%)
Sugars
3.2 g
Protein
20 g (40%)
Cholesterol
24.9 mg (8.3%)
Sodium
235.5 mg (9.8%)

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