*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wonderful recipe! I made it last night for my husband and it was quick and delicious. Based on suggestions here I left out the lemon and added some cut up chicken breast minced garlic and fresh parsley. It tasted wonderful and was easy to prepare when I got home from work.
This was a really great recipe. My husband and I agreed that it had a touch too much lemon in it. The next time I make it I'm going to cut out 2/3rds of the lemon. Also to add a bit more bite to it I substituted 1/2 of the parmesean with romano cheese.
The addition of lemon made the parmesan cheese clump up into little clots and the sauce was thin and watery. I had to strain the fettucine and start over from scratch. I will definitely NOT be making this recipe again.
Sorry but this recipe was definetly not a keeper.. It was very very grainy was very bland no flavour at all. And the lemon was incredibly strong.. I had to add a whole bunch of spices and stuff to make it taste okay.. I think I will try a different recipe next time.. Thanks for your effort though.
Very easy to make but a bit bland. I used a pinch of garlic powder salt and thyme for flavor. Also I grilled some chicken and tossed it with the pasta sauce. I used evaporated whole milk instead (only thing in the cupboard) and the sauce was creamy. Made some homemade garlic bread to go with it for a hearty meal.