Meyer Lemon Spaghetti with Thyme is light, delicious and perfect as an entrée or a side dish. It’s so quick and easy to make a lovely Meyer lemon pasta sauce, you might just make it your go-to-recipe. The little Meyer lemon tree that could.
When we moved into our house almost eight 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 tree has at least two dozen lemons hanging from it! It looks so happy!
Yep, I said it. A tree can look happy. 😉
Eight years ago, I never would have imagined I’d have enough lemons to flavor a whole meal with. I’ve been craving a light pasta lately, so I decided to make this Meyer lemon spaghetti with a touch of aromatic thyme.
With just a few ingredients and about twenty minutes, you can make a divine Meyer lemon pasta sauce. It was so perfect for this recipe, and would also be super tasty over chicken, fish or mixed into rice.
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 the luscious buttery Meyer lemon pasta 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.
Enjoy every last bite of this Meyer Lemon Spaghetti.
Oh, and here are 20+ more lemon recipes for your eating (& viewing) pleasure.
Meyer Lemon-Thyme Spaghetti Recipe
- 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.
Recipe NotesYou can use gluten-free spaghetti if you'd like. I did for my son and he loved it.