Meyer Lemon Pasta

by Joseph Erdos
Print Email

meyerlemonpastaMy love for Meyer lemons continues this week with another dish using these amazingly flavorful citrus fruits. This time it's a pasta dish that's done in less than 15 minutes. It's meatless, so it's great for vegetarians. But the savory flavors of garlic and crushed red pepper will also appeal to the meat-and-potatoes guys. But what really lifts this dish is the Meyer lemons, which add a tantalizing zing that refreshes the palate.

As fast as you can boil pasta is as fast as you can make this recipe. The sauce is made with just the lemons and some pasta water. Then it's a matter of finishing it off with Parmesan cheese and parsley.

Make this meal in minutes—it's perfect for the weeknight when you're lacking the time or creativity to make anything complex. And if you can't find Meyer lemons, use regular ones and get results that are just as great.

Meyer Lemon Pasta

8 ounces spaghetti or linguine
olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
2 Meyer lemons, zested and juiced
1/4 cup grated Parmesan cheese, plus more for serving
fine sea salt
freshly ground black pepper
1/4 cup coarsely chopped parsley

Cook pasta in liberally salted water until al dente. Reserve 1 cup pasta water.

Warm 2 tablespoons oil in a large skillet set over medium heat. Add garlic and sauté for 2 minutes until slightly golden. Add red pepper flakes and toast 1 minute. Add lemon juice and zest and reserved pasta water. Raise heat to high and simmer until slightly reduced, about 3 minutes. Add pasta and toss to coat. Add cheese and toss to coat. Season with salt and pepper. Off from heat stir in parsley. Serve with additional grated cheese.

 

Yield: 2 servings.

Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

Add comment


Security code
Refresh

 

restaurant news

Explore Like A Local: Vancouver Food Carts
Canada
by Matt Armendariz

japadog-550px.jpgYou’d think stuffing myself with Chinese food in Richmond would cause me to throw in the towel. No way. After a quick trip into Vancouver I was ready to jump into my tour of the Vancouver food...

Read more...
Canele
Los Angeles
by Charles G. Thompson

caneleoutside.jpgA canelé is a specialty of the Bordeaux region of France. A small pastry with a soft custard center and a dark caramelized crust. They are eaten for breakfast, as a snack, and for dessert. Canelé...

Read more...
L'Ami Jean in Paris
Paris
by Brenda Athanus

chez_ami_jean_paris.jpg While things change so fast in this world, there are still places where time stands still. The face of Paris changes faster every year that I visit and not always for the better. There are more...

Read more...
Eating Around Ireland
London - British Isles
by Laura Johnson

irelandl.jpgIt's no secret that my best friend, Missy and I love to travel. We met 25 years ago in the parking lot of a Winn Dixie grocery store in Valdosta, Georgia. I was in college there and she was...

Read more...