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  • Prep 10 min
  • Total 55 min
  • Servings 6

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

TBSP Kari
December 27, 2016

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)

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
586.9
% Daily Value
Total Fat
31.8g
49%
Saturated Fat
16.4g
82%
Cholesterol
69.8mg
23%
Sodium
266.3mg
11%
Potassium
371.7mg
11%
Total Carbohydrate
62.3g
21%
Dietary Fiber
3.5g
14%
Sugars
5.1g
Protein
14.4g
% Daily Value*:
Vitamin C
43.90%
44%
Calcium
18.60%
19%
Iron
10.10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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