Tuesday, January 3, 2012

Baked Lemon Pasta

Adapted from The Pioneer Women, serves 6

1 pound spaghettini
4 tablespoons butter 
2 tablespoons olive oil
2 cloves garlic, minced
1 whole lemon, juiced and zested
2 cups sour cream
1/4 cup Parmesan cheese, grated, plus more for garnish
2 tablespoons lemon juice
Parsley, finely chopped
Lemon wedges

Preheat the oven to 375 F.

Cook the spaghettini according to the package instructions until al dente. Drain well and set aside.

In a skillet over low heat, melt butter and olive oil. Add the minced garlic and cook for a minute. Squeeze the juice from the lemon into the pan. Remove from heat. Add the sour cream, lemon zest, salt and pepper. Stir until combined.

Combine the sour cream mixture, parmesan cheese and spagettini in an oven safe dish. Bake covered for 15 minutes. Bake an additional 7 to 10 minutes uncovered. Do not let the pasta dry out or burn.

Remove the pasta from the oven and add the additional lemon juice. Garnish with Parmesan cheese, chopped parsley and lemon wedges.

Serve hot.

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