Lemon-Garlic Cream Fettuccine

• 3 teaspoons grated lemon zest
• 2 teaspoons minced fresh parsley
• 2 garlic cloves, minced
• 8 ounces uncooked fettuccine
• SAUCE:
• 1/4 cup butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest
• 1/2 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 ounces cream cheese, cubed
• 2 tablespoons lemon juice
• 2 plum tomatoes, chopped
• 2 teaspoons minced fresh parsley
• Grated Parmesan cheese, optional

1. In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain.
2. For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.
3. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.

lemon zest, parsley, garlic, fettuccine, butter, onion, garlic, lemon zest, heavy whipping cream, salt, pepper, cream cheese, lemon juice, tomatoes, parsley, parmesan cheese

Taken from www.tasteofhome.com/recipes/lemon-garlic-cream-fettuccine/ (may not work)