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Wednesday, July 8, 2009

Baked Lemon Pasta

Another Pioneer Woman recipe. This was light tasting and yummy, great for spring and summer. It would also be good served with chicken.

Ingredients:
1 lb thin spaghetti
4 tbsp butter (I used light butter)
2 tbsp olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream (I used light)
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice

Directions:
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.

Notes:
Mine didn't get nice and browned on the top like I would have liked. I am still experimenting with my oven but maybe broiling it for a few minutes would do the trick.

Labels: ,

1 Comments:

Blogger Melaina25 said...

Oooh that sounds really good! I always love seeing tasty veggie recipes since Colin is a pescetarian.

July 8, 2009 at 5:47 PM  

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C + C Marriage Factory: Baked Lemon Pasta

Baked Lemon Pasta

Another Pioneer Woman recipe. This was light tasting and yummy, great for spring and summer. It would also be good served with chicken.

Ingredients:
1 lb thin spaghetti
4 tbsp butter (I used light butter)
2 tbsp olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream (I used light)
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice

Directions:
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.

Notes:
Mine didn't get nice and browned on the top like I would have liked. I am still experimenting with my oven but maybe broiling it for a few minutes would do the trick.

Labels: ,