This recipe was a great summer pasta recipe! It was really light and tasted even better as leftovers. We got the recipe off the Pioneer Woman’s website…I would definitely make this again. It was super easy too!
Baked Lemon Pasta
-1 pound thin spaghetti (I used fusilli)
-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 (I used low fat)
-1/2 teaspoon kosher salt, more to taste if desired
-Plenty of grated Parmesan cheese
-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
Source: Pioneer Woman Cooks.