Meyer Lemon Pasta
By: Sara L.
15 Mins
Prep Time
15 Mins
Cook Time
30 mins
Total Time
6
servings
Ingredients
- 1 pound of spaghetti
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon grated zest and the juice from 1 Meyer lemon
- 3/4 cup ricotta cheese
- 3/4 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley or your favorite fresh herbs! (You can also substitute 1 tablespoon of dried herbs)
Preparation
- Add spaghetti to 4 quarts of boiling water and cook to al dente, about 10 minutes.
- Heat 2 teaspoons of oil in a skillet over medium heat until shimmering. Add garlic to skillet and cook for 30 seconds to a minute or until garlic is slightly browned. Take off heat.
- Combine ricotta, parmesan, lemon zest and juice in medium bowl.
- Reserve 1 cup pasta water. Drain pasta. Return pasta to now empty pot, add cheese mixture and garlic oil. Mix well to combine. Add pasta water, 1 tablespoon at a time, to achieve desired sauce consistency. Don’t be afraid to add most if not all of the pasta and mix vigorously. It’ll make the pasta sauce super silky!
- Season with salt and pepper. Top with extra parsley and lemon zest.
- Enjoy!
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