Rich and creamy lemon garlic pasta can be made with Meyer lemons or regular lemons any time of year. This makes a delicious meatless main dish or a decadent pasta side dish for baked chicken or fish.
PREP TIME 5 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 6servings
Ingredients
1(16 pound) box of linguinecan substitute your favorite pasta shape or package of dried gnocchi
4tbspbutter
Zest from 1 Meyer lemon
2tspminced garlic
1tspdried fennel seed
1 1/4cupheavy cream
2tbspfresh lemon juicefrom one medium-sized Meyer lemon
1/4cupchopped fresh dill
Kosher salt and pepper
Instructions
Place a large pot of water over high heat and bring it to a boil. Add a pinch of kosher salt and the box of pasta. Cook according to the lowest time listed on the package. Reserve 1 cup of the pasta water about 2 minutes before it is finished cooking and set it aside. Drain the pasta and set aside.
Meanwhile, you can prepare the creamy lemon sauce for the pasta. It will likely be finished before the pasta has even finished cooking.
In a large skillet, melt the butter over medium heat. Add the grated lemon zest, minced garlic, and fennel seeds. Stir everything together and cook for 1 - 2 minutes or until the garlic is very fragrant and just beginning to turn a darker golden color.
Add the heavy cream to the skillet and stir it in. Squeeze the fresh lemon juice into the cream. Place the cut lemon halves you just juiced cut-side down into the cream. Gently simmer the sauce until the pasta is ready.
Turn the heat to medium-low and add the chopped dill to the cream sauce. Give it a quick stir just before adding the cooked pasta.
Gently toss the pasta in the lemon cream sauce until coated. The pasta will absorb much of the cream sauce, drizzle just a bit of the reserved pasta water over the top to help keep the sauce from breaking and becoming dry. You may only need 2 - 3 tablespoons of the water, just drizzle it slowly. Serve immediately with a pinch of salt and fresh cracked black pepper over the top.