Baked Lemon Pasta

Name: Baked Lemon Pasta
Prep time: 10 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb spaghetti (thin or regular), cooked as directed on package; 4 tablespoons butter; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 lemon, for juicing; 1 lemon, zested; 2 cups sour cream; 1/2 teaspoon kosher salt; 1/2 cup grated Parmesean cheese; 3/4 cup chopped flat-leaf Italian parsley; 1 lemon (for finishing dish)

24 Ratings

14 Comments

Prep 10 min
Total 55 min
Servings 6

A fresh, light pasta so good you don't miss the meat! MORE+ LESS-

By TBSP Kari

Updated December 27, 2016

Ingredients

lb spaghetti (thin or regular), cooked as directed on package

tablespoons butter

tablespoons olive oil

cloves garlic, minced

lemon, for juicing

lemon, zested

cups sour cream

1/2

teaspoon kosher salt

1/2

cup grated Parmesean cheese

3/4

cup chopped flat-leaf Italian parsley

lemon (for finishing dish)

Steps

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1

Preheat oven to 375°F. In a skillet, melt butter with olive oil over low heat.
2

When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
3

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
4

In a large bowl, pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven-safe dish.
5

Bake, covered, for 15 minutes. Remove foil and bake 7-10 minutes longer. (Don’t bake too long or the pasta will dry out.)
6

Remove from oven squeeze additional lemon juice over the top of the pasta. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.