Vodka Lemon Fettuccine with Garlic and Parsley

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky fettuccine tossed in a bright and smooth vodka-lemon sauce enriched with garlic and fresh parsley for an elegant pasta dish. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs fettuccine pasta, salt, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 550 cal/serving

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Ingredients

12 oz fettuccine pasta
1 tbsp for pasta water salt
3 tbsp extra virgin olive oil
4, minced garlic cloves
1/4 cup vodka
1 cup heavy cream
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 tsp black pepper

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Instructions

Step 1: Bring a large pot of water to a boil, add 1 tbsp salt, and cook 12 oz fettuccine for 10-12 minutes until al dente. Reserve 1/2 cup pasta water and drain the pasta.
Step 2: Meanwhile, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat.
Step 3: Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
Step 4: Pour in 1/4 cup vodka and cook for 2 minutes to reduce slightly and cook off alcohol.
Step 5: Stir in 1 cup heavy cream, 1 tbsp lemon zest, and 2 tbsp fresh lemon juice. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Step 6: Add drained pasta to the skillet along with 1/2 cup reserved pasta water and 1/2 cup grated Parmesan cheese.
Step 7: Toss vigorously for 1 minute until the sauce clings to the fettuccine, then season with 1/4 tsp black pepper and fold in 1/4 cup chopped fresh parsley before serving.