Lovely. There’s simply no better way to describe Meyer Lemon-Thyme Spaghetti.The little lemon tree that could.
When we moved into our house almost 8 years ago we transplanted a little Meyer lemon tree, which had not yet produced any lemons.
The next year we got two lemons, and every year since we’ve gotten about four.
I don’t think we did anything differently this year, but our little, sweet lemon tree has at least two dozen lemons hanging from it! It looks so happy!
Yep, I said it. A tree can look happy. 😉
Meyer lemons are my favorites because of their thin skin, deeper yellow color, and slightly sweeter flavor.
Here’s the deal with this spaghetti . . .
Every single strand is covered with a luscious buttery lemon-thyme sauce. You’ll be left wanting more and you might just be caught licking your plate. 😉I love this on its own, and it would be fantastic served with chicken and a salad. I recommend Smoky Paprika Lemon-Herb Chicken Under a Brick and Grapefruit-Avocado Salad.
Oh, and here are 20+ more lemon recipes for your eating (& viewing) pleasure.
- 8-ounces dry spaghetti
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Meyer lemon zest (from about 1 to 2 lemons)
- 2 tablespoons Meyer lemon juice (from about 1 lemon)
- 2 teaspoons finely chopped, fresh thyme
- about 4 tablespoons grated Parmesan cheese
- sea salt and freshly ground black pepper
- Cook the pasta in a large pot of boiling, salted water until it's aldente. (Aldente means "to the tooth." The pasta should be tender, but with a bite to it.)
- As soon as you put the pasta in the water, add the butter, oil, lemon zest, lemon juice and thyme to a large sauce, or sauté pan. Over low-medium heat, let the butter melt. Then mix and let it gently simmer until the pasta is done.
- Drain the pasta and add it to the pan with the sauce.
- Season generously to fast with salt and pepper. (Here's How to Season to Taste.)
- Sprinkle with Parmesan and serve.