Creamy Meyer Lemon Pasta Recipe | Bright & Comforting Dinner Idea
Make creamy Meyer lemon pasta for a refreshing yet comforting dinner. Pasta tossed in a silky lemon-Parmesan sauce — light, citrusy, and perfect for weeknight meals or entertaining.
Equipment
- Large pot (for pasta)
- Skillet or sauté pan
- Sauce whisk or wooden spoon
- Zester and juicer
- Colander
Ingredients
- 12 oz spaghetti, linguine, or fettuccine
- 1 cup heavy cream (or half-and-half)
- 1 cup freshly grated Parmesan cheese
- 2–3 garlic cloves, minced
- 2 tbsp butter or olive oil
- Zest of 1 Meyer lemon
- 2 tbsp Meyer lemon juice
- Salt and black pepper to taste
- Fresh herbs: parsley, basil, or thyme for garnish
Instructions
- Cook pasta: Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Sauté garlic: In a skillet, melt butter or warm olive oil. Add garlic and sauté for 1–2 minutes until fragrant.
- Make sauce: Stir in cream and bring to a gentle simmer. Add Parmesan, whisking until smooth.
- Add lemon: Stir in Meyer lemon zest and juice. Adjust consistency with reserved pasta water.
- Combine: Toss pasta in the sauce until evenly coated.
- Finish: Garnish with fresh herbs, extra Parmesan, and black pepper.
- Serve: Plate individually for elegance or serve family-style with crusty bread.
Notes
- Tip: Always zest lemons before juicing to capture maximum flavor.
- Make-ahead: Sauce can be prepared 1 day in advance; reheat gently before tossing with pasta.
- Variations: Add shrimp, chicken, or asparagus for protein and freshness.
- Serving idea: Pair with garlic knots or a crisp salad for a complete meal.