| Level: | Easy |
| Yield: | 2 servings |
| Level: | Easy |
| Yield: | 2 servings |
Ingredients
- 6 ounces fresh fettuccini
- 2 ounces butter
- Zest of 1/2 lemon
- 4 tablespoons ricotta cheese
- 2 tablespoon parsley, chopped
- Salt and pepper to taste
- 2 ounces truffle oil
Instructions
- In a large pot with salted boiling water, cook pasta until al dente, about 4 to 5 minutes. In a large saute pan melt butter. Add lemon zest then pasta. Mix in the cheese, parsley, and salt and pepper to taste. Place pasta in two bowls and drizzle with truffle oil.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 759 |
| Total Fat | 57 g |
| Saturated Fat | 19 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 14 g |
| Cholesterol | 139 mg |
| Sodium | 445 mg |
| Serving Size | 1 of 2 servings |
| Calories | 759 |
| Total Fat | 57 g |
| Saturated Fat | 19 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 14 g |
| Cholesterol | 139 mg |
| Sodium | 445 mg |
Reviews
Simple, fast and delicious! Quite rich, but fine on occasion.