Lemon Cream Fettuccini

• 8 ounces fettuccine pasta
• 1 cup heavy cream
• 2 crushed garlic cloves
• 2 tablespoons chopped fresh parsley
• 2 teaspoons grated lemons, zest of
• salt
• 2 tablespoons soft butter
• 14 cup grated parmesan cheese

1. Cook fettucini in boiling salted water and drain well.
2. Meanwhile, place cream and garlic cloves in a skillet over medium heat and cook until bubbling over medium heat.
3. Add parsley, lemon zest and salt to taste.
4. Cook for 30 seconds, remove garlic, then add hot drained noodles to the mixture.
5. Reduce heat to low and toss gently.
6. Add butter and Parmesan cheese and toss until evenly coated.

pasta, heavy cream, garlic, parsley, grated lemons, salt, butter, parmesan cheese

Taken from www.food.com/recipe/lemon-cream-fettuccini-115735 (may not work)