Meyer Lemon Pasta from California

As I mentioned in my post about the Meyer lemon pizza, these amazing lemons were a total revelation to me. And since we had so many after our generous friends gave us a giant bag full of them, I started to get creative.

I was craving a lemony, buttery pasta, but I didn't want to go to the trouble to make a real sauce just for a one serving dish. So I came up with this lazy-man's one-bowl pasta dish.


Meyer Lemon Pasta
serves one


1 Meyer lemon
1 tablespoon of butter
pasta for one
parmesan cheese
salt and pepper

This is hardly a recipe. I boiled some water for pasta. Then I squeezed the juice from one Meyer lemon into the bowl I was going to eat my pasta out of. I added a tablespoon or so of butter. I cooked my pasta (in this case, homemade fettucine) and then used a pasta spoon to simultaneously drain the pasta and move it to the bowl while it was still piping hot. Once all the pasta was in the bowl, I mixed it up a bit so that all of the noodles were evenly coated with the lemon juice and butter. Then I added a few generous pinches of parmesan cheese to the whole thing, along with a couple of turns on the salt and peper mills, and stirred everything up again. That's it!


After "inventing" this "recipe," I saw a more refined version in Martha Stewart. This recipe for Cacio e Pepe sounds delicious.