Herb Fettuccine with a Lemon-Prosecco Sauce

I finally received all of my KitchenAid winnings for the #BakeIntheFun sweepstakes, and my favorite selection happens to be a beautiful new red KitchenAid mixer. Look at the thing in all its glory – straight outta the box! 

I’m in love with this thing already, totally beats my other ‘clasp-to-the-counter’ pasta maker! :)

Anyways, since I had the day off, I had to put this thing to good use! Since I’m not much of a ‘baker’ (ha!).. I decided to make a savory dish for dinner. I’ve been growing some herbs in the kitchen for a little while — some basil, rosemary, and thyme, and decided to mince some up and add to the pasta dough. I used both rosemary and thyme, and the fettuccine turned out incredible. There’s really nothing better than some fresh, homemade pasta.

For the sauce, I wanted something light, so it didn’t overtake the flavor of the herby pasta. I wanted to make a white wine sauce, but realized all I had was sparkling white wine… I guess I’ve been on a kick — but I figured I’d try it. I chose to use some Prosecco (but really any white wine would work). The end product turned out EXACTLY as I wanted. A zingy lemon flavor, creamy light texture and a subtle hint of wine. 

Since this was kind of a ‘whim’ recipe, I didn’t use any protein, but I know a pan-fried chicken breast or some shrimp would pair beautifully! Next time…

I threw the pasta together to mix in a skillet with a tiny bit of the pasta water and the sauce. 

Top with grated Parmesan and black pepper.