Monday, September 20, 2010

Baked Lemon Pasta


1 lb. (454 g) spaghetti or spaghettini
4 Tbsp. butter
2 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1 whole lemon, juiced and zested, plus extra juice
2 cups sour cream
1/2 tsp. Kosher salt, or more to taste
Plenty of freshly grated Parmesan cheese
Fresh parsley, finely chopped


Cook the pasta according to the package instructions until it is al dente. Reserve 1 cup of the cooking water from the pasta before draining. Set aside. Preheat the oven to 375 degrees F.

In a skillet, melt the butter with the olive oil over low heat. When the butter is melted, add the minced garlic. Cut the lemon in half, remove any seeds, and squeeze the lemon juice from both halves into the pan. Turn off the heat.

Add the sour cream to the skillet and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour the spaghetti into an oven safe dish. (Note: If the sour cream mixture is looking too thick and clumpy then gradually add in a few tablespoons of the reserved cooking water until it reaches a creamy consistency.)

Cover the dish with tin foil and bake for 15 minutes. Then, remove the foil and bake for an additional 7-10 minutes. Don't bake too long or the pasta will dry out.

When you remove it from the oven, squeeze a little more lemon juice over the top. Sprinkle generously with Parmesan cheese, then the chopped parsley. Enjoy!

*Recipe from The Pioneer Woman

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