Meyer Lemon Spaghetti with Asparagus

I am honored to have Jenna @ Eat, Live, Run as my first guest on this blog! A graduate of Le Cordon Bleu, her recipes are fantastic and simplified for home cooks. She is a contributing writer for Health.com and Tasty Kitchen, and she has a book about her culinary school experiences and favorite recipes that will be coming out next year.

So....here is Jenna. (And boy are you in for a treat!)

Hi everyone!

This is Jenna from Eat Live Run and I’m so excited to be guest posting for my friend Kay today. My parents go to the same church as Kay, and she has served as both a blessing and encouragement to me in the past months that I’ve come to know her.

I’m thrilled to be posting here today with one of my favorite light summer pasta dishes---meyer lemon spaghetti with asparagus!

If you can’t find meyer lemons, no big deal, you can totally just use regular lemons here. But be sure to taste while you cook because regular lemons are a tad more tart than their sweet meyer cousins.

This is one of those perfect weeknight “throw together” meals when it’s too hot to be standing in front of the stove and all you want to do is relax with your family. Opt for the largest, freshest asparagus you can find at your local farmer’s market or grocery store for this. You won’t regret it!

Meyer Lemon Spaghetti with Asparagus

serves 4

Print this recipe!

8 oz linguine pasta
2 T extra virgin olive oil
3 cloves garlic, minced
1/4-1/2 tsp red pepper flakes (depending on how spicy you like it!)
juice of two large meyer lemons to equal about 1/2 cup
1 bunch asparagus, sliced
1/2 cup chopped sundried tomatoes
pinch of salt and pepper
1/2 cup freshly grated Parmesan cheese
fresh parsley for serving


Cook the pasta in boiling salted water until done. When pasta is done, remove noodles with a slotted spoon, reserving boiling water. Blanch asparagus in water for thirty seconds, until bright green. Drain and reserve 1/2 cup of cooking liquid.
Heat the olive oil in a pan over medium heat. Add the garlic and red pepper flakes, and saute for thirty seconds. Remove from the heat. Add the pasta, sundried tomatoes and asparagus to the pan and toss everything together. Pour in the lemon juice along with additional cooking water if the dish seems too dry. Season with salt and pepper.
Add the Parmesan cheese and fresh chopped parsley.


20 minutes


  1. hummmmmmmmmmmm this dish looks delicious! I love aspargus, lemon and sun dried tomatoes! So this pasta seems like perfection for me!

  2. What a simple yet gorgeous dish! Thanks for sharing!

  3. Great pasta dish. Seems like something I'd make for myself. Love all the ingredients used...red pepper flakes, lemons and sundried tomatoes. Good simple combo.


  4. Hi nice to meet you, and you are adorable. Lovely meal, thanks for guest posting@

  5. This looks so nice and simple--right up my alley! =)

  6. So thankful that Kay let me post on her beautiful blog this morning--nice to meet all of you!

  7. Cannot go wrong with pasta!

  8. So glad that you can all meet Jenna!

    @bakingnbooks, Jenna is a creative writing major who wanted to combine both writing and her love of baking/cooking. Much like you! :)

  9. Just popped over here to see what you were doing and was stopped in my tracks by this recipe. I do happen to have Meyer lemons, and guarantee this will be on my table by week's end. Looks so spring-y (i.e. like spring, not bouncy!) and delicious.

  10. The flavors here sound absolutely delicious! Our local asparagus is in season right now and I can't wait to try this yummy dish.

  11. Nice to meet Jenna and learn of her blog : ) This dish sounds fantastic!

  12. Hi Jenna, and Kay-What a nice guest post, the lemon pasta looks and sound so delicious and refreshing for this time of the year. So light, and the asparagus is a perfect addition:DDD

  13. This looks so fresh, healthy and delicious!

  14. Wow, this pasta looks delicious, so refreshing with lemon and asparagus...perfect for this time of the year. Beautiful and nice meeting you Jenna :-) Hope you are having a wonderful week Kay and Jenna!

  15. This looks like a fabulous light Spring recipe, and is perfect for this time as asparagus and lemons are abundantly in season.

  16. Jenna's recipes are simple but amazing! Please go check her site out! :)