Our neighbor brought us a bag of Meyer lemons the other day. Her daughter was moving out of her house in the Bay Area and had a tree that was going off, so she came home with a bunch of fresh lemons! I’m so excited because I love Meyer lemon season!
They were sitting on the counter and I was thinking about what to bake with them. But, then I thought why not make something savory instead? You guys keep asking me for healthy recipes right now (because it’s January, I know…) So, I thought these fresh lemons would be great in a pasta! I made this really easy vegetarian pasta recipe that uses the fresh Meyer lemons and just a few other simple ingredients: pasta, zucchinis, mushrooms, white onions, butter, garlic, salt, pepper, and parmesan.
You could could substitute other veggies if you don’t have the ones I used available. Other options that would also be delicious would be: broccoli, cauliflower, bell peppers, red onion, yellow squash. You can also add meat or protein to this recipe, it would be really good with chicken, sausage, or salmon. You can also use any kind of pasta noodles you have, the ones I used are called Gemelli, incase you’re wondering. But any noodles will do! This is a really easy and adaptable recipe that you can make your own. Get the recipe for my Meyer Lemon Zucchini Pasta below.
Tips for making the best Meyer Lemon Zucchini Pasta
• Read the instructions for cooking pasta, and then make sure to test your noodles before removing from the heat. If you live at high altitude, your noodles will take a little bit longer on the stove, so it’s important to test them and cook a little bit longer if needed.
• Slice zucchini, mushrooms, and onions evenly so they cook evenly.
• This makes great leftovers! If you’re not going to eat this all in one sitting, then just hold the parmesan and just grate parmesan onto the portions that will be eaten now. Store the leftovers in an airtight container in the fridge and when heating up, add fresh parmesan then.
Meyer Lemon Zucchini Pasta
Makes 4 servings
2 cups organic Gemelli pasta
1 organic large zucchini
8 organic baby Bella mushrooms
1 organic medium white onion
2 organic cloves garlic, minced
1/4 cup (57 grams) organic salted butter
1 Meyer lemon, juiced and zested
Organic black pepper
Fine sea salt
Cook pasta per instructions, strain, and set aside.
Slice zucchini into 1/4-inch thick slices, and half them. Slice the mushrooms, and roughly chop onion. Add to a large skillet with the garlic and butter.
Put over medium heat and allow butter to melt. Sauté and increase heat to medium high and cook for 5 to 10 minutes until lightly golden brown and fragrant. Remove from heat.
In a large serving dish, add the noodles and veggies and toss. Add the juice and zest of the Meyer lemon and coat completely. Add salt and pepper to taste.
Finish by added grated fresh parmesan on top. Serve immediately.
Store in an airtight container in the fridge for up to 3 days.
Gluten Free – Use gluten free pasta.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!