Lemon Pasta
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings15
minutes8
minutesWe had this pasta when we were inItaly and I took notes on the ingredients. I think I was able to recreate it quite well. This pasta is so light and refreshing. I served it with a chicory salad and some beautiful fresh Parmesan cheese. If you want a light meal or you are serving courses and want a pasta course this would be perfect. You can use any lemon but we had Meyer lemons on our tree so I used those. They are juicy and the flavors with the olive oil and cheese worked sublimely. My kids loved this as well. This would also make a great lunch with an arugula salad.
Ingredients
1 lb. linguine
1/4 teaspoon Kosher salt
1/4 Tablespoon salted butter
1/2 teaspoon fresh ground pepper
Juice of 1 Meyer lemon
1/4 cup finely Parmigiano
Extra Cheese and Lemon Zest for garnish
Directions
- Cook pasta according to instructions.
- While pasta cooks, melt butter with salt, pepper, and Meyer lemon zest. Once melted, add the juice and drained pasta. Toss with 1/4 cup parmesan cheese and salt. If needed add 1/4 cup of water. Tossing consistently, and increasing heat to high if needed to thicken sauce.
- Divide among 4 warmed bowls and drizzle with olive oil, finishing salt and more cheese. Serve with Meyer lemon wedges to squeeze before digging in.
