September 3, 2013

Baked Lemon Pasta

This pasta you guys...is amazing. It's creamy, has the perfect amount of lemon flavor and is just plain good. I know lemon might sound weird mixed with pasta, but I've yet to find something lemon doesn't taste good with. It's refreshing and perfect for the end of summer.

Also, I got this recipe from The Pioneer Woman so you know it's bound to be good, right?

Baked Lemon Pasta
1 lb. thin spaghetti
2 Tablespoons butter
2 Tablespoons olive oil
2 tsp. garlic, minced
1 whole lemon, juiced and zested
2 cups sour cream
1/2 tsp. Kosher salt
Parmesan cheese
Flat-leaf parsley, chopped
Extra lemon juice

1. Preheat oven to 375 degrees. Cook spaghetti until al dente.
2. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
3. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
4. Bake, covered, for 15 minutes.
5. When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

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