Spaghetti with Meyer Lemon Cream Sauce!

Happy Tuesday! One thing I have to tell you is I am so happy to not agonize over the age old question, “What the heck am I going to make for dinner?” anymore. Now, this is not a freedom I came to quickly or easily, especially with my obsessive compulsive tendencies! But I did finally get there, and I can give you a few tips on how.

First of all, tips, tricks, and yes, shortcuts are perfectly okay! You can still make a delicious meal.

Second, my husband. My second husband… anyway, unlike the first one, he appreciates everything I do. Early in our relationship, I apologized for serving leftovers. He said, “That’s ok, I’m just grateful you are feeding me.” Then he did the dishes. Needless to say, almost fifteen years later, we are still together. Life is full of ups and downs, but when your partner in life shows his appreciation every day for what you do, well it makes you feel happy and loved. Cook for those who appreciate you!

Every night does not have to be a full course meal. A hearty soup or stew with bread, pasta with salad, taco night… whatever your family likes.

A well stocked pantry and freezer. My husband says he never knew anyone who could just poke around in the kitchen and an hour later there was a delicious dinner served up. What you keep stocked is the key to that.

Special nights! Sunday dinner is always a big affair, hopefully with some combination of kids and grandkids over. A full course meal and homemade dessert. Now I do that at least two nights a week, always on Sunday and then one or two other days. The other days are always a surprise.

That’s just a start, and I will keep filling you in as time goes on. It’s a process. Rome wasn’t burnt in a day and it takes a while to burn dinner! Just kidding!

On to Creamy Meyer Lemon Spaghetti! You will find I write my recipes in a narrative, as opposed to listing ingredients and instructions separately. It’s easier for me that way when I’m cooking. I will try to italicize the ingredients so you can skim through and make sure you have everything.

To serve 3 or 4, depending on appetites, you want to boil 8-12 oz of spaghetti or linguini in a big pot of water with a squirt of olive oil and a little kosher salt until al dente. Drain well. While it is cooking, finely grate 1T of Meyer lemon zest. These lemons are small, so it might take 2. Also, these lemons don’t have the typical white pith underneath so do it carefully. Then squeeze 1/4C Meyer lemon juice. In a large skillet, melt 2T butter. Add 1/2C heavy cream and whisk well so it doesn’t curdle when you whisk in the lemon juice. Transfer the cooked, drained pasta to the skillet and stir well to coat. Stir in 1/4C grated Parmesan cheese and half of the zest, with a good sprinkling of kosher salt and freshly ground black pepper to taste. At this point, more for flavor and not heat, add a pinch of cayenne pepper or crushed red pepper flakes. Stir well. Pour into a serving bowl and garnish with a sprinkle or two each of parsley, grated Parmesan, and the rest of the lemon zest. Done! Quick, easy, delicious, and different! Serve with bread or salad (or both!) and watch it disappear!

Tomorrow, I think we will make dessert. I hope you enjoy this and your newfound love of the Meyer lemon. Til tomorrow!

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