Lemon Lemony Pasta

One of the many benefits of living in sunny California is the plethora of vegetables and fruits available year round, but almost nothing compares to our Meyer lemons, nothing. Easter Sunday we celebrated the bounty with what I’m calling, lemon lemony pasta. Here she is for your pleasure and the lucky people you’re cooking for.

(Bunnies still hanging around!) 

Lemon Lemony Pasta Ingredients

Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes

  • 8 oz. Ronzoni Gluten Free Pasta
  • 2-3 tbs Miyoko’s Vegan Butter
  • 2 tbsp garlic infused olive oil or 3 garlic cloves
  • ¼ tsp red pepper flakes, or to taste
  • Lemon zest of the lemons
  • 2-3 lemons juiced (about ½ cup)
  • ¼ cup parsley, chopped*
  • Dairy-free parmesan or parmesan cheese
  • Salt & pepper to taste

Lemon Lemony Pasta Recipe

  1. Cook pasta al dente according to the package. Drain and reserve ½ cup pasta water. Rinse pasta well under cool running water.
  2. In the pot the pasta was cooked, saute the butter over medium heat, add the infused olive oil, or the garlic and the red pepper flakes.
  3. Saute 30 seconds to 1 minute.
  4. Add the cooked pasta and ¼ cup of pasta water, heat until pasta is warmed through.
  5. Reduce heat to low, stir in the lemon juice, lemon zest and parsley.
  6. Season to taste with salt and pepper.
  7. Place into individual serving bowls
  8. Serve topped with dairy-free parmesan, and lemon zest

* I didn’t have the parsley this recipe called for, so not to be deterred, I chopped fine spinach: it worked.

Alas, I’m feeling a little under the weather today, so unfortunately this will be a short blog, but I’m including this wonderful poem from Dolby Chadwick Gallery, collection of poetry and art.



Instructions on Not Giving Up

By Ada Limon

More than the fuschia funnels breaking out

of the crabapple tree, more than the neighbor’s

almost obscene display of cherry limbs shoving

their cotton candy-colored blossoms to the slate

sky of spring rains, it’s the greening of the trees

that really gets to me. When all the shock of white

and taffy, the world’s baubles and trinkets, leave

the pavement strewn with the confetti of aftermath,

the leaves come. Patient, plodding, a green skin

growing over whatever winter did to us, a return

to the strange idea of continuous living despite

the mess of us, the hurt, the empty. Fine then,

I’ll take it, the tree seems to say, a new slick leaf

unfurling like a fist to an open palm,

I’ll take it all.

Ciao for now 🙂

  1. Hope you’re feeling better, Clio! Take care of yourself! Love your lemon, lemony pasta recipe🍋

  2. Never a lemon in any of your blogs! Every single one has been amazing.
    Feel better, dear Clio.

  3. Hi Clio.
    I hope you are feeling much better.
    Lynda and i are excited about visiting you and Rick in 2 weeks.
    Please enjoy this glorious day!

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