Meyer Lemon-Thyme Spaghetti Recipe

Lovely.  There’s simply no better way to describe Meyer Lemon-Thyme Spaghetti.Meyer Lemon-Thyme Spaghetti Recipe -- 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.
Meyer Lemon-Thyme Spaghetti Recipe -- Lovely. There's simply no better way to describe Meyer Lemon-Thyme Spaghetti. 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 Lemon-Thyme Spaghetti Recipe -- Lovely. There's simply no better way to describe Meyer Lemon-Thyme Spaghetti. Meyer lemons are my favorites because of their thin skin, deeper yellow color, and slightly sweeter flavor.  Love them!
Meyer Lemon-Thyme Spaghetti Recipe -- Lovely. There's simply no better way to describe Meyer Lemon-Thyme Spaghetti. 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. 😉Meyer Lemon-Thyme Spaghetti Recipe -- Lovely. There's simply no better way to describe Meyer Lemon-Thyme Spaghetti. 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.

5.0 from 4 reviews
Meyer Lemon-Thyme Spaghetti Recipe
 
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.)
  2. 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.
  3. Drain the pasta and add it to the pan with the sauce.
  4. Season generously to fast with salt and pepper. (Here's How to Season to Taste.)
  5. Sprinkle with Parmesan and serve.
Notes
You can use gluten-free spaghetti if you'd like. I did for my son and he loved it.

 

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Comments

    • valentina says

      Simple and full of flavor, indeed. And I’m loving your idea of marinating chicken in the “sauce.” Brilliant! Thank you.

  1. says

    I love Meyer lemons! I really want to try to grow one – I’ve heard rumors that they can overwinter here in parts of Oregon if they are sufficiently sheltered. This pasta looks lovely – will definitely be making it soon!

    • valentina says

      Thanks so much, Ali. If I have 2 dozen lemons on my tiny tree, I”m convinced anyone can do it. I bet they’d love the Oregon rain. 🙂

  2. says

    Yes, please! Actually, Meyer lemon season has passed for us in Tucson, but I just saw some at Trader Joe’s so would love to give this a try. What could be better?

    • valentina says

      Thanks, David! Looks like you’ve had some fantastic traveling lately — can’t wait to see what you’re cooking as a result. 🙂

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