Sunday, April 15, 2012

Recipe of the Week!

Baked Lemon Pasta
I love lemons! Have a mentioned that? I wasn't completely sure how this would go since it seems really simple and had the potential to be bland. I would say that on the original day I cooked it, I loved it, but it's one of those dishes that you have tons of leftovers. The leftovers were good, but definitely not as good as the same day prep. The advantage here is that you get a lot of food (if you need it), and it's very simple. I was also skeptical about the amount of parsley because I am not a parsley lover, but it was very, very good in this dish! Enjoy!

1 box spaghetti
4 tbsp butter
2 tbsp olive oil
2 cloves minced garlic
1 lemon (zested and juiced) plus a little more for topping.
2 cups light sour cream
parmesan cheese
chopped parsely

Preheat oven to 375. Cook spaghetti. Meanwhile, 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.

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