By Christian Reynoso
Updated Oct. 12, 2023
- Total Time
- 35
- Prep Time
- 5
- Cook Time
- 30
- Rating
- 4(448)
- Notes
- Read community notes
With their friendly flavor, Meyer lemons are thoroughly enjoyable from peel to pith to juicy flesh. In this simple weeknight meal, they add complexity to the classic pasta al limone with notes of orange and tangerine, a sweeter tang and a softer, more tender pith. Each bite of pasta is studded with a sautéed mix of tangible lemony bits and garlic slivers cloaked in the dill-forward cream sauce. If you’re in need of a protein here, try with a rotisserie chicken or some seared shrimp.
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Ingredients
Yield:4 to 6 servings
- Salt
- 1pound spaghetti or linguine
- 3small Meyer lemons (about 8 ounces total), see Tip
- 3tablespoons unsalted butter
- 6large garlic cloves, sliced thinly
- 1teaspoon fennel seeds, coarsely ground
- 1¼cups heavy cream
- ½cup lightly packed dill leaves and tender stems, very coarsely chopped
- Black pepper, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
521 calories; 25 grams fat; 15 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 12 grams protein; 420 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring a large pot of heavily salted water (about 2 tablespoons kosher salt to about 6 quarts water) to a boil. Add the spaghetti and cook, occasionally stirring, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Step
2
Meanwhile, trim the tops and bottoms off two of the Meyer lemons and slice into ¼-inch discs, discard any seeds, then very roughly chop into small pebbly pieces. Cut the remaining lemon into wedges for serving.
Step
3
In a large skillet or Dutch oven, melt the butter over medium-low heat. Add the garlic, season with salt and cook, stirring, until softened, about 2 minutes. Stir in the chopped lemon pieces and ground fennel seeds, season again with salt, and cook, stirring occasionally until very soft, but not mushy 3 to 5 minutes.
Step
4
Pour in the cream, turn up the heat to medium, bring to a simmer, then add the cooked pasta and toss to coat with tongs. Add about ½ cup pasta liquid, toss again and cook, tossing often, until the sauce thickens but still pools a little at the bottom, 3 to 5 minutes. If more sauce is desired, add a little more pasta liquid, toss again and continue cooking until the desired sauciness is reached. Turn off heat, season with salt and stir in dill (reserving some for serving on top)
Step
5
Serve the pasta while hot, sprinkled with reserved dill, freshly ground black pepper and lemon wedges, as desired.
Tip
- If you cannot find Meyer lemons, regular lemons can work, but be sure to simmer the chopped pieces in salted water for 3 to 5 minutes or until most of the bitterness has gone away.
Ratings
4
out of 5
448
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Cooking Notes
Lolly
I read a helpful tip about not forgetting to save some pasta water. Put a measuring cup in your colander when you place your colander in the sink. Then when you go to drain your pasta, the measuring cup will be staring back at you, and reminding you to save some of that pasta water. You say “thank you for reminding me” and dip out that water before it goes down the drain.
Tracey
Love the idea of using arugula! Thanks for that idea Barbara NYC. I'm lucky enough to live in Northern Cal. I have a young Meyer Lemon tree that I've already used its two lemons. But, my neighbor handed me 5 Meyer Lemons over the fence yesterday. I can also pick them all over my neighborhood. One of my favorite things about the Bay Area.
Pam
Oh my goodness. I made this tonight with Meyer lemons and the addition of two crushed garlic cloves and a couple teaspoons of thyme leaves added to the simmering cream, and a couple of cups of frozen peas added last minute to the boiling pasta. Trader Joe’s is carrying a seasonal lemon torchietti pasta that is perfect. We served it with prosciutto-wrapped chicken breasts, and it was perfect with a glass of our Oregon Pinot Gris. This recipe is a keeper.
Mike
Has anyone made this with non-dairy milk?
Barbara NYC
Love this recipe- never enough lemon in my life. I chose to substitute watercress for the dill. I thought dill might overpower the lemon. I might also try arugula. Lots of fresh black pepper!I have often forgotten the pasta water when needed in many recipes. What I do now is microwave some pasta in a 1/2 cup or so of water- 4-5 min and reserve for when needed.
Diane
Hi Edie - did you use Meyer lemons or the regular ones (i.e. Lisbon lemons) often seen in the produce sections? Guessing you'd have to cut the amount of lemon in half if you didn't have Meyer's or at least cook them a bit longer to mellow them out?
edie
This was too much lemon and too bitter for me. I think one lemon would be enough
Wendy
Lemona and basil go together well. Has anyone used it with basil yet. I haven't used dill since I was pregnant over 21 years ago. With all day morning sickness my husband did a lot of the cooking and I swear he put dill on everything and to this day I just can't stand dill.
Mylena Christina
To amp up the lemon profile, I would add chopped preserved lemon.
Ann
I made this last night for dinner, and had leftovers, so I brought it to work for lunch, and it's one of those dishes that improves overnight! Also, I fried up pancetta and sprinkled it over the pasta just before serving and it was delicious!
Bobbie
I had regular lemons, so I did the "tip" to simmer them in salted water and it worked perfectly - the lemons came out bright and flavorful, with no bitterness. I also did not add the large amount of cream, preferring to add just a bit at the end to make a much drier (but still delicious) sauce. We passed Parmigiano Reggiano and chili flakes at the table. Very nice recipe!
Nan
No, it won't curdle if you use heavy cream. Cream won't curdle like milk, or even half and half. I don't know why. Obviously the difference is fat content but beyond that, no clue. Just know it works. As a waitress 40 years ago, I used to laugh when customers complained that I served them curdled milk for their tea.... no, it wasn't curdled till you put milk and lemon juice in the same cup!
Shirl GA
I freeze pasta water in plastic ice trays that have lids so always have some pasta cubes to drop in to many items that I prepare.
Austro Girl
Yummy! Lemon overpowered the fennel seed. Might use a touch of fresh, slivered fennel bulb next time, and more garlic (used 3 monster cloves). Used fresh parsley, as no dill at home. Grated parmigiano reggiano on top. Summer in a bowl in winter! Love it!
alenka
We exchanged the heavy cream with Oatly‘s oat cream and it was amazing, creamy and so filling. Though it was too much lemon for some people in this household. Next time using one lemon will be perfect.
Meyer lemon sauce
Replace fennel with zest
CT
Excellent with tortellini. Have tried with both regular and Meyer lemons, and Meyer work best/most consistently to get that freshness that melds with the dill and fennel. Great as leftovers the next day!
kaila
The inclusion of the pith meant that the dish was incredibly bitter. I was very disappointed. I gave it a couple of stars because you can’t go wrong with garlic and cream.
araff
Not great. Would serve with a green vegetable mixed in like peas, or arugula. Too much lemon for J.
Soren
If making this with normal lemons, I probably wouldn't bother with the "simmer in salt water" again. I'd just juice and peel them.
Anne
Use way less lemon if using regular lemons
Richard
Why not follow the Tip if using regular lemons?
JSBush
Absolutely delish. Followed the tip for using regular lemons and it worked fabulously. Reserving a full cup of pasta water was critical. Would add a bit more ground fennel.
JSBush
Updated Post:Absolutely delish. Followed the tip for using regular lemons and it worked fabulously. Reserving a full cup of pasta water was critical. Would add a bit more ground fennel. Substituted evaporated milk for heavy cream with excellent result.
Marrella
Halved the recipe. Used fresh linguine. Used fennel pollen instead of ground seeds (reduced by half). Despite this, all I could taste was lemon with an occasional, much needed taste of fennel. Couldn't taste garlic or dill at all. Thought the lemon bits were too bitter despite cooking until soft but not mushy. IF I make it again, I'll used grated lemon rind, up the fennel pollen a bit, up the dill a lot and toss in another clove of garlic and see if that helps.
Allison
UPDATE: I ended up using burrata at the end instead of ricotta just because I had it - WOW was that a great addition!
Allison
Made this as written and agree it was a LOT of pasta. I used two large Meyer lemons and thought it could have used more - no bitterness at all! Will make again and try some toasted pine nuts, as well as some ricotta and Meyer lemon zest at the end.
Taylor
Instead of heavy cream, I did creme fraiche and it was great. I also did this over fresh squid ink pasta and the slight seafood taste of pasta coupled with the lemon was really nice.This is a great recipe!
steph rap
When I added the lemons to the simmering butter and garlic, it turned blue! I’ve never seen this before. Kind of a fun discovery.
Catherine
Loved this and so did my kids!!
CT Swanson
Made a half recipe. So good. Used Half and Half in lieu of heavy cream. Added some fresh shrimp at the end and served with a side of asparagus. Delicious.
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