Meyer Lemon and Brown Butter Pasta


I love citrus fruit and Meyer lemons which means this Gluten Free Roasted Meyer Lemon and Brown Butter Pasta is on repeat for as long as I can get my hands on them.

I couldn't resist putting my stock pile of Meyer lemons to use to whip a bright and sunny celebratory pasta dinner for my family.

I dressed each dish with a smattering of savory sprinkles right at the table: toasted pine nuts, basil, and Meyer lemon zest

If you've never had a Meyer lemon before, you're probably wondering what makes them so special?! Meyer lemons are one of my all time favorite citrus fruits! These soft-skinned beauties are significantly sweeter and less acidic than traditional lemons, which are super-sour.

While we love the roasted Meyer lemon, broccoli, and cauliflower in this dish tossed with pasta, you could also just serve them tossed with brown butter sauce on their own as a decadent side dish.

– bite-sized broccoli florets – bite-sized cauliflower florets – olive oil, divided – Meyer lemons – gluten free elbow pasta – salted butter – garlic cloves, minced – crushed Aleppo pepper – heavy cream – coarse kosher salt and freshly ground black pepper, to taste – Meyer lemon zest – grated pecorino Romano cheese – toasted pine nuts – basil, chiffonade


White Scribbled Underline

Place a baking sheet in the oven. Preheat the oven to 450°F. In a bowl, toss the broccoli and cauliflower with oil, salt, and pepper. Arrange the vegetables on the hot baking sheet; arrange the lemon slices around the vegetables. Bake until the vegetables are starting to brown - about 15 minutes.

Click here to get the full Roasted Meyer Lemon and Brown Butter Pasta recipe!