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Creamy Meyer Lemon Pasta

A delightful pasta dish with a creamy sauce and zesty Meyer lemons, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Cream Sauce
  • 12 ounces fettuccine pasta or any pasta of your choice
  • 1 cup heavy cream or coconut cream coconut cream for a lighter version
  • 1/2 cup freshly grated Parmesan cheese or a plant-based alternative
  • 2-3 Meyer lemons (zested and juiced) for the sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • Salt to taste
  • Pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Begin by boiling water in a large pot. Add a generous pinch of salt and cook the fettuccine according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
  2. In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic for about 1 minute, until fragrant—be careful not to let it brown!
  3. Pour in the heavy cream and stir in the grated Parmesan cheese. Mix until smooth. Add the zested and juiced Meyer lemons to the pan. Taste and season with salt and pepper.
  4. Toss the drained pasta into the sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency. Make sure each strand of pasta is coated beautifully in that creamy sauce!
  5. Plate your Creamy Meyer Lemon Pasta and garnish with fresh parsley. Optionally, add more cheese and cracked black pepper for extra flavor.

Notes

For dietary restrictions, use plant-based alternatives for cream and cheese. Ensure to cook pasta al dente. Reheat by adding a splash of water or extra cream.