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Linguine With Meyer Lemon

A bright and zesty pasta dish featuring the unique flavor of Meyer lemons, perfect for a refreshing meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 600 kcal

Ingredients
  

Pasta

  • 1 lb. linguine

Lemon

  • 2 Meyer lemons zest
  • 6 Tbsp. unsalted butter (¾ stick)
  • ½ tsp. freshly ground pepper
  • 1 Meyer lemon juice
  • ¼ cup finely grated Parmigiano-Reggiano ; plus more for serving (optional)
  • ½ tsp. Diamond Crystal or Morton kosher salt ; plus more

Olive Oil

  • extra-virgin olive oil (for drizzling)

Instructions
 

  • Cook linguine in boiling salted water until 2 minutes shy of al dente; drain.
  • Transfer linguine to a skillet, add ¼ cup water, zest, butter, and pepper; cook until butter melts.
  • Add lemon juice, Parmigiano-Reggiano, and salt; cook until sauce thickens and pasta is al dente.
  • Divide pasta among plates, drizzle with olive oil, and top with more cheese if desired.

Notes

For a richer flavor, use high-quality olive oil and freshly grated cheese.
Keyword Linguine