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Creamy Meyer Lemon Pasta - Easy homemade recipe

Creamy Meyer Lemon Pasta

Bright, creamy pasta with sweet-tart Meyer lemon flavor that comes together in 30 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz rigatoni or fettuccine
  • 4 cloves garlic minced
  • 4 tbsp unsalted butter
  • 1 cup heavy cream
  • 2 tbsp Meyer lemon zest from 2-3 lemons
  • 1/4 cup Meyer lemon juice
  • 1 cup grated Parmigiano-Reggiano
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 1/4 cup chopped parsley or basil

Method
 

  1. Cook pasta in well-salted boiling water until al dente, reserving 1 cup pasta water before draining.
  2. Meanwhile, melt butter in large skillet over medium-low heat. Add garlic and cook 1 minute until fragrant.
  3. Pour in cream and simmer 3-4 minutes until slightly reduced. Stir in lemon zest and pepper.
  4. Transfer cooked pasta directly to skillet with tongs. Remove from heat and add lemon juice, tossing to coat.
  5. Gradually sprinkle in Parmesan, tossing constantly. Add pasta water as needed to thin sauce.
  6. Season with salt to taste. Garnish with fresh herbs and serve immediately.

Notes

For extra richness, stir in 1/4 cup mascarpone with the cream. Leftovers keep 3 days in fridge - refresh with a splash of milk when reheating.