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Meyer Lemon-Thyme Spaghetti Recipe -- Lovely. There's simply no better way to describe Meyer Lemon-Thyme Spaghetti.

Meyer Lemon-Thyme Spaghetti Recipe

This pasta dish 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.

Course Main Course, Side Dish
Cuisine American
Keyword unique pasta recipes, great for a quick dinner
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 394 kcal
Author Valentina K. Wein


  • 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 fresh thyme, finely chopped
  • 4 tablespoons Parmesan cheese, grated
  • salt and freshly ground black pepper


  1. 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.)

  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 taste with salt and pepper. (Here's How to Season to Taste.)
  5. Sprinkle with Parmesan and serve.