Lemon Pasta Bake
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 12 ounces thin spaghetti
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- 2 garlic cloves, Minced
- 1 lemon
- 2 cups sour cream
- 1⁄2 teaspoon kosher salt (to taste)
- 4 ounces parmesan cheese
- flat leaf parsley, Chopped
directions
- Preheat oven to 375 degrees. Cook spaghetti until al dente.
- Juice the lemon, zest the lemon peel, grate the parmesan cheese (feel free to use more than amount specified - this is just a guess - about 1 cup grated).
- 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.
- 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.
- Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes.
- 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.
- Serve with Pan Bigio bread slathered in butter and garlic (and baked), a green salad and a nice light wine such as Pinot Grigio. Umm Umm Good!
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