Thursday, June 6, 2013

Baked Lemon Pasta

I have been seeing lots of recipes for variations on lemon pasta.  Some have shrimp or chicken added, while others have spring veggies.  I thought I'd try out a basic version.  My kids love lemons and pasta so I thought that they'd enjoy this.  This was simple enough to put together.  The kids enjoyed it.  I'm not the biggest fan of citrus so this wasn't my favorite.  But I was happy that they enjoyed it! I think adding some grilled chicken would be a great addition.

Baked Lemon Pasta
recipe from The Pioneer Woman

Ingredients:
1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
1/2 teaspoon Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Extra Lemon Juice

Directions:
Preheat oven to 375 degrees. Cook spaghetti according to package.

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 to taste.  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.
  Family Rating: 1 thumb up.

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