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one green planet

Think back to your early 20's. Fresh out of college, in your first apartment (probably with 2-3 roommates), and your focus was more on having fun with your friends than grocery shopping. You probably ate a lot of ramen noodles (with frozen veggies mixed in if you were "health conscious", ha ha) and, if you were like me, a lot of spaghetti with melted butter and salt. This Lemon-Butter Fettuccine is my grown up answer to that admittedly delicious dish. Whatever your age, these noodles are delicious. Pair them with a green salad and a glass of crisp white wine and I'd call that just about the perfect meal. It also reheats nicely for workday lunches (hold the wine. Or not.)

Lemon-Butter Fettuccine with Parsley and Pine Nuts

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Serves

6

What Ingredients Do You Need To Make Lemon-Butter Fettuccine with Parsley and Pine Nuts

  • 1 box of your favorite fettuccine
  • 4-5 Tablespoons Earth Balance (or vegan butter of choice)
  • 1 large lemon (juice and zest!)
  • Generous 1/4 cup parsley, minced
  • Salt & Pepper
  • 4-5 Tablespoons of pine nuts

How To Make Lemon-Butter Fettuccine with Parsley and Pine Nuts

  1. Boil the pasta per package instructions, then drain.
  2. While they're working, chop your parsley and get that lemon ready! A little trick is to roll it back and forth on your cutting board under your palm to loosen up the juices.
  3. When the pasta is done, melt the butter in a large pan over medium heat.
  4. Add the lemon juice and the pasta, and mix really well. Let the pasta sit in there for a minute or two and make sure everything is all warm and mixed.
  5. Stir in your parsley, Salt & Pepper and top with the lemon zest.
  6. I recommend waiting to add the pine nuts until you've already plated the fettuccine to make sure they're evenly distributed - a little less than a Tablespoon per bowl.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


About The Author

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Rachael Campbell

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Rachael is an intuitive mentor and healer, helping women create a life of success, love and happiness. Rachael graduated from Matthew Kenney Academy as a certified Raw Food Chef. Rachael’s vision is to share her love and enthusiasm for plant based cuisine with the world through Rachael's Raw Food Healthy foods that nourish us; food that is full of energy and breathes life into our bodies. Rachael’s published Raw Recipe eBook 'Revolutionary Raw Recipe's.'

Comments

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  1. I would make this with spaghetti squash "noodles" rather than pasta. Funny to me that an article recommending getting rid of processed foods in the diet links to a recipe for manufactured pasta. :(

    1. I think that because this recipe was mentioned as an easy recipe for people transitioning into a diet with less processed food, the emphasis is more on improvement rather than perfection :)