Meatless Monday: Fettuccine Alfredo

By: Mallory Stuchin

FN RECIPE Giada de Laurentiis Fettuccini Alfredo

Photo by: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Brian Kennedy, 2013, Television Food Network, G.P. All Rights Reserved.

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Though some haters still deride vegetarian meals as rabbit food, there are a few hearty meat-free recipes that are as loved as burgers and meatloaf — and as nostalgic, too. This classic, creamy fettuccine can hold its own against rich meat dishes but requires far less work to put together (The entire recipe can be made in just 10 minutes.). Giada uses a sprinkle of fresh lemon juice and zest to brighten the flavors (a favorite trick of professional chefs that works particularly well here). Don't skimp on the fresh Parmesan — it will add an additional hint of flavor that can't be forged by cream and butter alone. Serve it with crunchy garlic bread to soak up any extra cream sauce.

INGREDIENTS
18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
DIRECTIONS

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

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