Creamy Lemon Garlic Fettuccine for One & Planter Paradise in El Cajon
Printable Version (Recipe Only)
I haven't published that many recipes for one - mostly because I don't cook for one that often, but also because when I do, it rarely occurs to me to write it down. I'm sure there's a great demand for them, as cooking for one and keeping it varied and interesting can be quite the challenge.
Pasta and noodles in general are a great canvas for single serving food ideas because they're usually quick and easy to prepare, and they take well to small quantities and interesting combinations of odds and ends.
Which is exactly how I came up with this recipe - throwing together the odds and ends in my fridge that made flavor sense together.
But before I share the recipe, a quick mention for my fellow San Diego gardeners of a place I just discovered yesterday in El Cajon called Planter Paradise, where they have a fantastic assortment of planters and other garden ornaments at THE BEST PRICES I've seen - ever.
They're super friendly and helpful, and this pic doesn't begin to cover what they have, but I was too busy ooh-ing and ahh-ing at everything to shoot much. Well worth a trip no matter where you live in the county, specially if you need to buy in quantity. The savings will add up quickly.
I got this 53-inch high chiminea and the two empty pots for just over $100. Well, technically, Dean got them for me for part of my ValenBirVersary gift (our anniversary, Valentine's Day, and both our birthdays happen in February).
Can't wait to have some friends over to break in the chiminea over s'mores. :)
And now for that recipe.
Creamy Lemon Garlic Fettuccine for One
Time: 20 minutes or so.
Printable Version
For time savings, I like to use this method for cooking pasta while I prepare the sauce. Remember to drain your pasta well before adding it to the pan.
- one serving's worth of fettuccine noodles, cooked al dente
- 1 Tablespoon butter + 1 teaspoon olive oil
- 2 cloves garlic, minced
- zest of half a small lemon
- 5 sprigs parsley, chopped (I use stems and all.)
- 2 Tablespoons creme fraiche or sour cream
- 3 Tablespoons + 1 Tablespoon freshly grated Parmesan
- salt and pepper to taste
1) Add the butter and oil to a pan and turn the heat to medium high. When the butter is melted, add the garlic, parsley and lemon zest, and saute until the garlic starts to turn translucent.
2) Add the cooked pasta to the pan along with the creme fraiche and 3 Tablespoons of Parmesan and gently toss to thoroughly and evenly coat the pasta with the sauce.
3) Adjust seasoning as needed with salt and pepper.
4) Transfer the pasta to a plate (or don't), sprinkle the last Tablespoon of Parm on top, and enjoy.
On the day I took this pic, I made a quick side of lemon garlic sauteed spinach to go with. Pics here.
Buon appetito! :)
shinae
I haven't published that many recipes for one - mostly because I don't cook for one that often, but also because when I do, it rarely occurs to me to write it down. I'm sure there's a great demand for them, as cooking for one and keeping it varied and interesting can be quite the challenge.
Pasta and noodles in general are a great canvas for single serving food ideas because they're usually quick and easy to prepare, and they take well to small quantities and interesting combinations of odds and ends.
Which is exactly how I came up with this recipe - throwing together the odds and ends in my fridge that made flavor sense together.
But before I share the recipe, a quick mention for my fellow San Diego gardeners of a place I just discovered yesterday in El Cajon called Planter Paradise, where they have a fantastic assortment of planters and other garden ornaments at THE BEST PRICES I've seen - ever.
They're super friendly and helpful, and this pic doesn't begin to cover what they have, but I was too busy ooh-ing and ahh-ing at everything to shoot much. Well worth a trip no matter where you live in the county, specially if you need to buy in quantity. The savings will add up quickly.
I got this 53-inch high chiminea and the two empty pots for just over $100. Well, technically, Dean got them for me for part of my ValenBirVersary gift (our anniversary, Valentine's Day, and both our birthdays happen in February).
Can't wait to have some friends over to break in the chiminea over s'mores. :)
And now for that recipe.
Creamy Lemon Garlic Fettuccine for One
Time: 20 minutes or so.
Printable Version
For time savings, I like to use this method for cooking pasta while I prepare the sauce. Remember to drain your pasta well before adding it to the pan.
- one serving's worth of fettuccine noodles, cooked al dente
- 1 Tablespoon butter + 1 teaspoon olive oil
- 2 cloves garlic, minced
- zest of half a small lemon
- 5 sprigs parsley, chopped (I use stems and all.)
- 2 Tablespoons creme fraiche or sour cream
- 3 Tablespoons + 1 Tablespoon freshly grated Parmesan
- salt and pepper to taste
1) Add the butter and oil to a pan and turn the heat to medium high. When the butter is melted, add the garlic, parsley and lemon zest, and saute until the garlic starts to turn translucent.
2) Add the cooked pasta to the pan along with the creme fraiche and 3 Tablespoons of Parmesan and gently toss to thoroughly and evenly coat the pasta with the sauce.
3) Adjust seasoning as needed with salt and pepper.
4) Transfer the pasta to a plate (or don't), sprinkle the last Tablespoon of Parm on top, and enjoy.
On the day I took this pic, I made a quick side of lemon garlic sauteed spinach to go with. Pics here.
Buon appetito! :)
shinae
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