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Creamy Meyer Lemon and Spinach Pasta #Recipe - Outside The Box

Creamy Meyer Lemon and Spinach Pasta #Recipe

Creamy Meyer Lemon and Spinach Pasta #Recipe

One of the things we get to look forward to in the dead of winter is the arrival of citrus season. And one of my absolute favorit citrus fruits available this time of year is the Meyer lemon. If you are not familiar with a Myer lemon you are missing out on something awesome. It’s easy to tell Meyer lemons from a regular lemon – they are generally quite a bit smaller and have a darker, slightly orange skin. When you cut open a Meyer lemon the pulp is much darker as well. These lemons are thought to be a cross between a lemon and mandarin orange. They are much sweeter and less acidic than a standard lemon and they are much more aromatic. You can certainly use Meyer lemons in place of regular lemons in just about any recipe but because of their sweetness and stand out flavour it’s also nice to feature them in a dish that was meant just for them.

This pasta dish, with Meyer lemon as the star, was an instant hit in our house. My husband actually declared it to be his favorite pasta dish ever. Although I didn’t add any protein to this dish you could very easily mix in some cut up cooked chicken, shrimp or tuna to make it a complete meal. I used fettuccine but feel free to substitute with your favourite pasta shape.  Now if you cannot get your hands on a Meyer lemon you can replace it with a regular lemon but I would suggest using half the amount of both the juice and the lemon zest if you do or you might end up with something just a little to tart.

Creamy Meyer Lemon and Spinach Pasta
Author: 
Recipe type: Pasta
Serves: Serves 8
 
Ingredients
  • 8 ounces of fettuccine
  • 2 tablespoons of olive oil
  • 1 clove of minced garlic
  • 2 cups of fresh spinach, chopped
  • The zest of 1 Meyer lemon
  • The juice of one Meyer lemon
  • 4 ounces of cream cheese (1/2 a package) broken into small pieces
  • ¾ cup of grated parmesan
  • Black pepper to taste
Instructions
  1. Cook the pasta according to the directions on the package.
  2. Drain pasta reserving 1 cup of the water it was cooked in.
  3. Return the pasta to the pot and set aside.
  4. Heat the olive oil over medium heat in a large skillet.
  5. Add the minced garlic and cook for about a minute until the garlic is nice and fragrant.
  6. Add the chopped spinach and cook for another minute, stirring constantly.
  7. Next add the cream cheese and cook, stirring often, until the cheese has melted into the other ingredients.
  8. Mix in the lemon juice and zest.
  9. Place the pot with the pasts over medium low heat.
  10. Stir in the creamy lemon mixture. You will probably find it's quite thick so add a little bit of the water you reserved until it is the consistency you desire.
  11. Heat until the pasta is warmed through.
  12. Stir in the grated parmesan.
  13. Add pepper to taste.
  14. Remove from heat and serve.

lemon pasta recipe

This article has 1 comment

  1. This looks delicious Shayna! Light and warm – perfect for these cold winter months!

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