Healthy Creamy Lemon Fettuccine Alfredo

Prep Time 30 mins
Total Time 30 mins
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Best Season: Suitable throughout the year
Dietary: Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian
Ingredients
  • 1 lb. fettuccine noodles (gluten-free - I use Jovial organic brown rice noodles)
  • 1 cup heavy cream (organic)
  • 1 cup 4% cottage cheese (blended until smooth)
  • 4 tbsp butter (grass-fed is best)
  • 1 tsp garlic (minced)
  • 1 tbsp rosemary (fresh, finely chopped)
  • 1/4 cup lemon juice (fresh)
  • 1 lemon (zest of 1 lemon)
  • 1 cup Parmesan cheese (freshly grated)
  • 1 tsp salt
  • 1/2 tsp black pepper
Instructions
  1. 1
    Cook the pasta. Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to the package directions until al dente.
  2. 2
    Blend the cottage cheese. Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy.
  3. 3
    Sauté the garlic. While the pasta cooks, melt the butter in a large deep skillet over medium heat. Add the minced garlic and sauté for 2–3 minutes, or until fragrant.
  4. 4
    Start the Alfredo sauce. Add the heavy cream, blended cottage cheese, and fresh lemon juice to the skillet. Stir well and allow the sauce to gently bubble.
  5. 5
    Add the seasonings. Reduce the heat to low. Stir in the fresh rosemary, grated Parmesan cheese, lemon zest, salt, and black pepper. Continue stirring until the Parmesan has melted and the sauce is smooth.
  6. 6
    Add the pasta. Reserve about ½ cup of pasta water, then drain the cooked fettuccine. Add the pasta directly to the skillet and toss until the noodles are fully coated in the creamy lemon Alfredo sauce.
  7. 7
    Adjust and serve. Add a splash of reserved pasta water if needed to loosen the sauce. Serve immediately with extra Parmesan, lemon zest, black pepper, or fresh rosemary.
Note

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