Orange-Herb Creme Fraiche Fettuccine
A filling pasta dish with a light, creamy orange and herb sauce made with tangy creme fraiche.
Servings: 8
Ingredients
- 16 ounces fettuccine cooked in salted water according to package directions
- 3 tablespoons fresh squeezed orange juice
- 1 teaspoon finely grated orange zest
- 1 garlic clove finely minced
- ½ teaspoon dried Italian seasoning
- 1 cup creme fraiche or heavy cream
- salt and fresh ground black pepper to taste
Instructions
- Whisk zest and juice, creme fraiche, herbs, salt and pepper together in a large serving bowl. Place hot pasta in the bowl with the sauce. Toss to coat. Let stand for a few minutes to allow some of the sauce to be absorbed. The sauce will also thicken from the heat of the pasta. Serve hot.
- Yields: 8 servings