Meyer Lemon-Thyme Spaghetti Recipe

5 from 7 votes

This pasta dish is light, delicious and perfect as an entrée or a side dish. It's quick and easy to make a lovely Meyer lemon pasta sauce. You might just make it your go-to recipe.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish

Cuisine: American

Keyword: unique pasta recipes, great for a quick dinner

Servings:

Calories: 396kcal

Author: Valentina K. Wein

Equipment

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 to 2 lemons)
2 teaspoons finely chopped fresh thyme
½ teaspoon Kosher salt*
½ teaspoon black pepper, preferably freshly ground
4 tablespoons Parmesan cheese grated or shaved

Instructions

Cook the spaghetti. Cook the pasta in a large pot of boiling, salted water until it's al dente. (Al dente means "to the tooth." The pasta should be tender, but with a bite to it.)
Make the sauce. As soon as you put the pasta in the water, add the butter, oil, lemon zest, lemon juice, thyme, salt and pepper, to a large skillet. Over low-medium heat, let the butter melt. Then mix and let it gently simmer until the pasta is done.
Assemble. Drain the spaghetti, add it to the pan with the sauce, gently toss to coat it well. Serve with the Parmesan.

Notes

*If you use table salt, use half the amount.

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition