1In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions; drain.
2For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.
3Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.
To learn more about all the uses of Gossner's Shelf-Stable cream, check out our post on it CLICK HERE! (You'll learn how to make ice cream, butter and real whipped cream with it!)