September 27, 2014

baked lemon pasta

 This pasta dish is light, healthy, and delicious!  The lemon is so refreshing and perfect when topped with nutty parmesan and fresh parsley.  I will definitely make this again and it would be easy to double or triple this recipe for guest!

Servings 4-6
Total Time 40 minutes

  • 1 pound thin spaghetti
  • 2 tablespoons salted butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 2 cups plain greek yogurt
  • 1/2 teaspoon course salt, or more to taste
  • 1/2-1 cup grated parmesan cheese, for serving
  • 1/2 bunch fresh flat leaf parsley, chopped
  • 1 lemon, quartered


Preheat oven to 375 degrees. 

Cook spaghetti according to package directions, until al dente.  Drain and rinse with cold water.  Return to pot.

In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic and lemon juice.  Remove from heat.

Stir in the sour cream and then add the lemon zest and salt. Taste, then add more salt if necessary. 

Pour mixture over drained spaghetti and stir together.  Pour spaghetti into a greased, oven safe dish.  Cover dish with foil.

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.)

Top generously with parmesan cheese and chopped parsley.  Serve with a lemon wedge.  Enjoy!!!

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