Baked Lemon Pasta
Source of Recipe
Pioneer Woman
Recipe Introduction
Lemon is an unlikely flavoring for pasta, but oh�is it ever refreshing and good, especially in the spring and summer. This is a baked version, but if you�re in a hurry there�s nothing more delicious than this: saute butter and olive oil, add chopped garlic. Squeeze in the juice of a couple of lemons and add in some of the zest. Stir together and add a splash or two of half and half or cream, then toss with pasta, chopped parsley, and Parmesan cheese. Divine.
List of Ingredients
- 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 grated Parmesan cheese
- Flat leaf parsley, chopped
- Extra lemon juice
Instructions
- 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.
|
|