Baked Lemon Pasta
Ingredients
1 pound thin spaghetti or angel hair pasta
4 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream (Light sour cream works as well)
1⁄2 teaspoon kosher salt
1⁄4 cup Parmesan cheese, grated
Extra lemon juice, if desired
Instructions
1. Preheat oven to 375*F. Cook pasta following package instructions until al dente.
2. In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic, lemon juice, zest, and salt. Turn off heat.
3. Add sour cream and stir mixture together.
4. Pour mixture over drained pasta, mix well and then pour into an oven safe dish.
5. Bake, covered, for 15 minutes. Then remove cover and bake for an additional 7 to 10 minutes.
6. Remove from oven and top with Parmesan cheese. Squeeze more lemon juice over the top if desired.
Comments
This is another recipe from the wonderful Pioneer Woman. I baked it in a 2-quart casserole dish as you can see in the picture. Art was super hungry when we sat down to a late dinner and, between the two of us, we devoured about half of this. It was great! I think that, in the future, I’d want to find a way to get more colour into this dish… maybe peas? Or broccoli? Or mushrooms! I’m sure I’ll experiment in the future as this dish is fairly simple and flexible.
The picture was taken before the Parmesan cheese was added.
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