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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)

27 Ratings

21 Reviews

Prep 10 min
Total 55 min
Servings 6

A fresh, light pasta so good you don't miss the meat!

By TBSP Kari

Updated 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

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.