Meyer Lemon Pasta

My love for Meyer lemons is endless. Here is a dish using these amazingly flavorful citrus fruits. It's a pasta dish that's done in less than 15 minutes made with just 6 ingredients (not counting the salt, pepper, and oil). It's meatless, so it's great for vegetarians. But the savory flavors of garlic and crushed red pepper will also appeal to the meat-and-potatoes guys. But what really lifts this dish are the Meyer lemons, which add a tantalizing zing that refreshes the palate.

As fast as you can boil pasta is as fast as you can make this recipe. The sauce is made with just the lemons and some pasta water. Then it's a matter of finishing it off with a crispy breadcrumb topping. Make this meal in minutes—it's perfect for the weeknight when you're lacking the time or creativity to make anything complex or even for a date night. And if you can't find Meyer lemons, use regular ones and get results that are just as great.

Meyer Lemon Pasta

1/4 cup breadcrumbs
1/4 cup coarsely chopped parsley
2 Meyer lemons, zested and juiced
fine sea salt
freshly ground black pepper
8 ounces linguine or spaghetti
olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes

For the seasoned breadrcumbs: In a skillet set over medium heat, heat a tablespoon of oil. Add the breadcrumbs, and toast until a walnut color. Remove to a bowl. Add half the lemon zest and the parsley. Season with salt and pepper and combine.

Cook the pasta in liberally salted water until al dente. Reserve 1 cup pasta water.

Meanwhile, warm 3 tablespoons oil in a large skillet set over medium heat. Add garlic and sauté for 2 minutes until slightly golden. Add red pepper flakes and some freshly ground black pepper and toast 1 minute. Add lemon juice and remaining zest. Raise heat to high and simmer until slightly reduced, about 3 minutes.

Add pasta to the skillet and toss to coat. Add the reserved pasta water. Let the pasta continue cooking in the liquid until a light sauce forms. Check seasoning. Off from heat, drizzle in a little olive oil. When serving, sprinkle with seasoned breadcrumbs. Yield: 2 servings.