Stir It Up: Lemon-Pepper Fettuccine - News weather sports for Youngstown-Warren Ohio

Stir It Up: Lemon-Pepper Fettuccine

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Lemon-Pepper Fettuccine

2 tablespoons extra virgin olive oil

1 medium red onion, thinly sliced

1 teaspoon red pepper flakes

1 jalapeno pepper, seeded and thinly sliced

Zest and juice of 1-1/2 lemons

1/2 cup butter

Salt and pepper

1 1/4 pound of fettuccine

3/4 cup grated Romano cheese (or Pecorino Romano cheese)

Cook pasta according to package directions; drain and keep warm. In a large skillet, heat olive oil. Add onion and red pepper flakes and sauté until onions are translucent, about 9 minutes. Add the sliced jalapeño pepper and sauté another minute. Add the lemon juice and zest and bring to a boil, reducing the liquid by boiling about 1 minute. Remove from the heat and add the butter. Taste the sauce and season with salt and pepper. Toss pasta in the lemon mixture and return to medium heat. Add the cheese and toss quickly and serve.

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