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Baked Lemon Pasta

(3 reviews)
Baked Lemon Pasta
  • Prep Time 10 min
  • Total Time 55 min
  • Servings 6
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A fresh, light pasta so good you don't miss the meat!

Ingredients

1
pound spaghetti (thin or regular)
4
tbsp butter
2
tbsp olive oil
2
cloves garlic, minced
1
lemon juiced
1
lemon zested
2
cups sour cream
1/2
tsp kosher salt
1/2
cup grated parmesean cheese
3/4
cup flat leaf italian parsley
1
lemon juiced for extra

Directions

  • 1 Preheat oven to 375° F.
  • 2 In a skillet, melt butter with olive oil over LOW HEAT.
  • 3 When butter is melted, add minced garlic.
  • 4 Squeeze lemon juice into the pan. Turn off heat.
  • 5 Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
  • 6 Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
  • 7 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.)
  • 8 When you remove it from the oven, squeeze a little more lemon juice over the top.
  • 9 Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Nutrition Information 
No nutrition information available for this recipe
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