Ready for another lemon flavored dish? Meyer lemons are in season and I love that they can be used in sweet dishes as well as savory. This pasta dish is filling and bright, which is always a welcome thing at our winter table. I also love that it comes together in minutes.
What’s your favorite way to use up lemons?
meyer lemon and greek yogurt pasta
1 lb. bag long pasta (fettucinie, angel hair, spaghetti, etc)
2 – 4 Tablespoons olive oil
2 large cloves garlic, crushed
juice and zest of 3 – 4 lemons (about 1/2 cup juice)
1/2 – 1 cup ramano or parmesan cheese
1 teaspoon salt
1/3 cup greek yogurt
a few handfuls spinach, arugula or fresh basil
Bring a pot of salted water to a boil, add the pasta and cook until it still has a small bite in the center. Strain the pasta, reserving 2 cups of the pasta water. Set both the pasta and pasta liquid aside.
In the same pot you cooked the pasta, heat a little olive oil. Sauté the garlic until fragrant, then add the lemon juice, cheese, salt and a glug or more olive oil. When the cheese has melted, add the yogurt and stir well, the mixture may seem to curdle a little, this is fine.
Add the pasta, a pinch or two of the zest, and a half cup or more of the pasta liquid. Mix the pasta well, making sure you coat everything and the sauce is creamy. If it seems dry add more pasta sauce until it has a nice creamy texture. When everything is coated, add the greens and mix around gently to incorporate until the greens have wilted.
Serve with a garnish of freshly grated cheese, lemon zest and freshly ground black pepper. You can also add toasted pine nuts if you want the extra crunch.
