Fettuccini with Truffle Oil and Lemon and Ricotta

Name: Fettuccini with Truffle Oil and Lemon and Ricotta
Yield: 2 servings
Ingredients: 6 ounces fresh fettuccini; 2 ounces butter; Zest of 1/2 lemon; 4 tablespoons ricotta cheese; 2 tablespoon parsley, chopped; Salt and pepper to taste; 2 ounces truffle oil

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Level: Easy

Yield: 2 servings

Level: Easy

Yield: 2 servings

Ingredients

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6 ounces fresh fettuccini

2 ounces butter

Zest of 1/2 lemon

4 tablespoons ricotta cheese

2 tablespoon parsley, chopped

Salt and pepper to taste

2 ounces truffle oil

Directions

In a large pot with salted boiling water, cook pasta until al dente, about 4 to 5 minutes. In a large saute pan melt butter. Add lemon zest then pasta. Mix in the cheese, parsley, and salt and pepper to taste. Place pasta in two bowls and drizzle with truffle oil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of John Villa, Park View at the Boathouse

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Fettuccini with Truffle Oil and Lemon and Ricotta

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