Gluten-Free Fettuccine with Avgolemono

Gluten-Free Fettuccine with Avgolemono is a delightful Greek pasta dish that combines the creaminess of a lemon-egg sauce with the comforting texture of fettuccine. This unique recipe delivers a refreshing burst of flavor, perfect for a light yet satisfying meal.

Ingredients

• Gluten-free fettuccine - 200 grams
• Chicken or vegetable broth - 500 ml
• Large eggs - 2
• Fresh lemon juice - 60 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, bring the chicken or vegetable broth to a boil.
2. Add the gluten-free fettuccine to the boiling broth and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta is cooking, whisk together the eggs and lemon juice in a bowl until well combined.
4. Once the pasta is cooked, reserve 100 ml of the broth and drain the rest.
5. In the same pot, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes.
6. Gradually add the reserved broth to the garlic, stirring to combine.
7. Remove the pot from heat and slowly whisk in the egg and lemon mixture, stirring constantly to create a creamy sauce. Be careful not to let the sauce boil to prevent curdling.
8. Return the pasta to the pot and toss it with the avgolemono sauce until well coated.
9. Season with salt and black pepper to taste, and serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 480
• Protein: 16 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 210 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein from the eggs, supporting muscle health.
• Lemon juice provides a good source of vitamin C, boosting the immune system.

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