A wonderful blend of fettuccine, parmesan cheese, olive oil, lemon, garlic, and red pepper flakes, this pasta dish is memorable for all the right reasons. You have several choices when making this dish. You can serve it as a side dish alongside anything from chicken or pork to duck, steak or game meats.
The pasta is delicately flavored so it makes a lovely side dish. But that’s only one option you have, since this fettuccine dish is more versatile than you might think.
Another option is having it as a vegetarian main course. In fact, sub vegan-friendly cheese for the parmesan and it becomes vegan. There’s also a third option to consider.
In Italy, pasta is often prepared simply and served as “primi piatti”. That would also work, and then you can serve up an Italian inspired main dish, such as chicken or veal piccata or even a hearty soup such as minestrone.
Why You’ll Love the Recipe:
Some pasta recipes make a great main dish, with examples including lasagna, cannelloni, chicken Alfredo, and so on. This vegetarian fettuccine recipe is far more versatile though, since it can be served as an appetizer, side dish or even the main course. The flavors are simple but the result is mouthwatering and satisfying. And if you want to make it more filling, you can always add your choice of chicken, beef or even seafood.
How to Serve It:
Serve this easy fettuccine recipe as soon as it’s ready, while it’s still hot and delicious. Have it as an appetizer, snack or even the main dish for lunch or supper.
Ingredients:
- Reserved pasta water
- Fettuccine noodles
- Grated Parmesan
- Olive oil
- Juice from 1 lemon
- Garlic minced
- Salt and pepper to taste
- Red pepper flakes
How to make Fettuccini Aglio e Olio:
Boil the pasta until cooked to your liking, and drain well, reserving ¾ cup of the cooking liquid.
To the same pot, add the olive oil, garlic and red pepper flakes. Saute until the garlic begins to turn golden brown.
Stir in the noodles and Parmesan, and toss to coat well.
Add salt and pepper to taste as well as the lemon juice.
Toss once more to coat the noodles, and serve.
This simple blend of fettuccine pasta, parmesan, garlic, and lemon is so easy to make, and the flavor is phenomenal. It would work well as a side dish for chicken if you want to make something Italian-inspired and delicious. The flavors in this recipe might be subtle but it’s one of the tastiest fettuccine recipes you can make and everyone is sure to love both its tempting taste and its simplicity.
Fettuccini Aglio e Olio
Ingredients
- ¾ C. Reserved pasta water
- 1 lb. Fettuccine noodles
- ½ C. Grated Parmesan
- ¼ C. Olive oil
- Juice from 1 lemon
- 6-8 Cloves of garlic minced
- Salt and pepper to taste
- ½ tsp. Red pepper flakes
Instructions
- Boil the pasta until cooked to your liking, and drain well, reserving ¾ cup of the cooking liquid.
- To the same pot, add the olive oil, garlic and red pepper flakes. Saute until the garlic begins to turn golden brown.
- Stir in the noodles and Parmesan, and toss to coat well.
- Add salt and pepper to taste as well as the lemon juice.
- Toss once more to coat the noodles, and serve.
Can You Make It Ahead?
This pasta recipe is best served as soon as it’s done.
Storage Instructions
Leftovers should be kept in an airtight container in the refrigerator, and eaten within 4 days.
Variations and Substitutions
Feel free to add some chopped cooked chicken, scallops, shrimp, beef, or anything else you want, to turn this into a main dish. You can also swap the red pepper flakes for minced jalapenos or habaneros to spice it up, or else add a splash of white or black truffle oil to elevate the flavor of this fantastic fettuccine dish even higher. Oh, and you can swap the fettuccine for linguine or spaghetti.
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