Baked Lemon Pasta
- 16 oz. thin or regular spaghetti
- 4 Tbsp. salted butter
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 whole lemon, juiced and zested
- 2 cups sour cream
- 1/2 tsp. kosher salt, or more to taste
- grated Parmesan cheese
- fresh flat-leaf parsley, chopped (or dried)
- extra lemon juice, if desired
Preheat oven to 375 degrees. Cook spaghetti noodles in boiling water following package directions until al dente.
In a 10-inch or larger skillet, melt butter with olive oil over low heat. When butter has 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, and then add more salt if necessary. Pour mixture over drained spaghetti and stir together; pour spaghetti into an oven safe dish.
Bake, covered with lid or foil, for 15 minutes. Remove foil and bake for an additional 7-10 minutes. (Don't bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more fresh lemon juice over the top. Sprinkle generously with Parmesan cheese and chopped parsley. Add a final squeeze of lemon juice on the top, if desired.
Delicious if served with crusty French bread and a simple green salad. Enjoy!
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