This easy fettuccine alfredo recipe is light and creamy! Spring flavors drip from each piece of pasta. This dish is an excellent way to change up a class recipe!
The first day of spring is here and my kids cannot understand why the sun isn’t shining and the temperature isn’t 70 degrees. They seem to think that just because the calendar says it’s spring, Mother nature should stop what she is doing and make spring weather appear in an instant. Instead of sunshine and rainbows, today we experienced torrential rain and golf ball size hail. While the hail is true, the golfball size is not. I just like saying that.
My 8-year-old was especially upset about the weather. She appeared to blame me for today’s rain clouds. It was as if she assumed I single-handily suspended spring. She gave me the stink eye all morning. Not sure if she was eyeing me for signs of black magic or other trickery, but she refused to accept that the first day of spring should be anything but beautiful.
When the weather is dreary, and I long for spring, the only thing I know to do is feed my family and my soul bright tasting food. Anything with lemon instantly lifts my spirits and my mood. Dishes like this Avgolemono (Greek) soup or even these simple Lemon Sugar Biscuit Donuts make me think of summer with each tangy bite. These foods give me something to hold on to.
This easy fettuccine Alfredo with its luscious lemon artichoke sauce is just what we needed today (especially my daughter). It is such a simple meal yet elegant enough to serve if you are entertaining. The Alfredo sauce is made with evaporated milk and mascarpone cheese which makes the sauce feel so delicate and light. A dose of lemon juice and lemon zest balances out the seasoning from the jarred artichokes. This is just the right pasta to enjoy when you need to shake off those winter blues. Spring will be here eventually; let’s go ahead and celebrate the flavors now!
- 1 lb dried fettuccine
- 2 tablespoons butter
- 1 cup evaporated milk
- 4 oz mascarpone cheese
- 3/4 cup Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 6 oz jar marinated artichoke hearts, drained and chopped
Prepare pasta according to package direction.
In a large, deep saucepan, melt butter over medium heat. Add evaporated milk and bring to a low boil. Stir in mascarpone cheese and Parmesan cheese. Whisk in lemon zest and juice. Continue to whisk the mixture just until the cheeses have been incorporated and the mixture begins to thicken.
Stir pasta into the sauce along with chopped artichokes, turning until combined. Serve.
Amount Per ServingCalories 517 Total Fat 21g Saturated Fat 11g Cholesterol 53mg Sodium 402mg Fiber 3g Sugar 8g Protein 20g