LEMON CHIVE FETTUCCINE
6 ounces fettucine, uncooked
1/3 cup sour cream
3 tablespoons chopped fresh chives or parsley
1 tablespoon grated lemon peel
2 teaspoons lemon juice
1 teaspoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Boil 3 quarts water. Add fettuccine. Stir until water boils again (about 30 seconds). Cook 10-12 minutes; drain.
Mix remaining ingredients together and toss with fettuccine.
Serve hot as a side to poultry or as a refreshing entree.
Makes 6 servings
6 ounces fettucine, uncooked
1/3 cup sour cream
3 tablespoons chopped fresh chives or parsley
1 tablespoon grated lemon peel
2 teaspoons lemon juice
1 teaspoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Boil 3 quarts water. Add fettuccine. Stir until water boils again (about 30 seconds). Cook 10-12 minutes; drain.
Mix remaining ingredients together and toss with fettuccine.
Serve hot as a side to poultry or as a refreshing entree.
Makes 6 servings
MsgID: 3158972
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - December 2016 Dail...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - December 2016 Dail...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (17)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Linguine with Shrimp and Scallops in Thai Green Curry Sauce
- Pork and Pasta Skillet Supper
- Kraft Tangy Italian Spaghetti Mix
- Fake Alfredo Sauce (using tofu)
- Quick Skillet Lasagna (with rotini pasta, zucchini, mushrooms and ham)
- Flash Primavera (low fat)
- Lasagna Formaggio (McCormick recipe)
- Classico Two-Sauce Lasagna (using Marinara and Alfredo sauces)
- Tony's Pasta Primavera (Tony's, St. Louis)
- Chili Mac
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!