Lemon Pasta With Sour Cream

"My kids will only eat this lemon pasta. Rich, lemony and creamy.....uuuummm, try to cook this with fresh linguine pasta, its heavenly!"
 
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Ready In:
20mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Boil water and cook pasta according to package instruction.
  • If using fresh pasta, it wont take 3 minutes. Set aside.
  • Melt butter in a large pan.
  • Saute onions till fragrant.
  • Add in the minced garlic.
  • When light brown, add the sour cream.
  • Lower heat, add 2 T. Parmesan cheese, milk, lemon pepper, juice and zest of lemon and salt if desired.
  • Simmer for 1-2 minutes only.
  • Remove from heat.
  • Pour over cooked pasta.
  • Toss gently, add parsley and remaining 2 T Parmesan cheese. Serve with Garlic bread.

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Reviews

  1. I thought it was a great, light pasta. It was a titch to lemony for me, so next time I'd cut both lemon flavors down a bit. Also added mushrooms, asparagus, and tomatoes. By the way, 300 ml. converts to approx. 1 1/4 cups.
     
  2. This was fast to make, and just delicious! I added 1/4 tsp of red pepper flakes , but loved the proportions of all the other ingredients.
     
  3. I was looking for a recipe to add smoked salmon to. This was perfect! i also threw in some capers. An outstanding meal! My boyfriend couldn't stop raving. Thanks!
     
  4. Delicious! To veganize this recipe, I used vegan margarine, vegan Tofutti Better Than Sour Cream, unsweetened almond milk, and left out Parmesan. I cut the recipe in half; used an extra clove of garlic, about 3/4 cup sour cream, the juice from one lemon, and whole wheat spinach spaghetti. I also added capers as suggested by another reviewer - added with the milk and lemon mixture. I thought the lemon flavor was perfect but my boyfriend thought it was a little too intense. Thanks for sharing!!
     
  5. Absolutely delicious! The whole family loved it, and asked for seconds. Even though I was really worried about the sauce after reading a bunch of reviews that said it was too lemony, we really enjoyed the creamy lemon sauce, and I even ended up doubling the sauce and making the second batch with more lemon juice and zest. Thank you for a keeper... In fact, I'm making it for dinner again tonight! EDIT: I forgot to mention that I didn't have any lemon pepper, so I used fresh ground pepper instead, and nixed the parsley.
     
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RECIPE SUBMITTED BY

I love to cook and bake whenever i have spare time. I am a good or shall i say exceptional baker according to my 4 kids. We are fortunate enough to travel constantly as a family and our passion is FOOD! We are constantly on a look out for new places to eat. I enjoy entertaining in my house and we love to have guests come over. We are never out of food to feed my childrens' friends when they hang out. They always rave about my home baked goodies and it warms my heart to hear their oohs and ahhs....
 
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