Wednesday, November 4, 2009

Baked Lemon Pasta

I'll give credit when I can but I cannot remember where I got this one and some I adapt from several recipes and make it my own. This is seriously a favorite! We already ate all the servings this week!

Baked Lemon Pasta

1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of Parmesan cheese(I like canned or powder to mix it in and then shredded fresh for the top)
Flat leaf parsley, chopped
Extra lemon juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.
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. (Don’t bake too long or the pasta will dry out.)
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 crusty French bread and a simple green salad.

2 comments:

Megan Davenport Cannon said...

Oh wow this sounds DELICIOUS! Definitely going to give it a try!

Kellie said...

When you do this for the freezer, who much of the recipe do you complete? Do you put the noodles in with the sauce, or just cook the sauce?

Thanks!

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