Cooklist AI
Lemony Walnut Alfredo Fettuccine
Experience a delightful twist on a classic dish with this Lemony Walnut Alfredo Fettuccine. Featuring a nutty, creamy, and tangy sauce, it provides a delicious protein boost. Tossed with baby spinach, this pasta is sure to be a crowd-pleaser!
5
35 min
TOTAL TIME
654
CALORIES
$2.65
PER SERVING
Ingredients
14 INGREDIENTS
4 SERVINGS
1/2 cup water
Directions
8 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
In a blender or food processor, combine 1 cup walnut pieces and 1/2 cup water. Puree until smooth and set aside.
2
In a medium saucepan, whisk together milk, all-purpose flour, minced garlic, kosher salt, and black pepper.
3
Bring the milk mixture to a simmer, stirring frequently, and cook for 3 minutes or until slightly thickened.
4
Stir in room temperature cream cheese and walnut mixture, then let it simmer on low heat for 2 to 3 minutes more, stirring frequently.
5
Remove the saucepan from heat and add the lemon juice and lemon zest.
6
In a large pot of generously salted water, cook the fettuccine according to package directions. Drain, reserving about 1/2 cup of the pasta water.
7
Return the cooked fettuccine to the pot and add the sauce, spinach, and shredded Parmesan cheese. Toss to coat evenly, adding some or all of the reserved pasta water to thin the sauce if needed.
8
Divide pasta into 4 bowls, garnish with 1/4 cup walnut pieces and chopped fresh parsley, and serve immediately.
Health Info
Macros
56g
CARBS
37g
FAT
29g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
TREE NUTS
WHEAT
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