I often struggle to find vegetarian pasta dishes NBH and I both like (he hates anything too creamy or tomato-y) and this was a much welcomed twist. I didn't add parsley because I hate it and we had tagliatelle because that's what was in the cupboard and the zest of two lemons because my one seemed small, but otherwise followed the recipe exactly.
This made more than enough for 2 dinner portions and 3 leftover lunch portions; I plan to have one today and froze the other two. Bon Appétit !
Baked Lemon Pasta
1 pound/450g thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice
Preheat oven to 375F/190C degrees.
Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT.
When butter is melted, add minced garlic.
Squeeze lemon juice into the pan. Turn off heat.
Add sour cream 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 spaghetti into an oven safe dish. 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.)
When you remove it from the oven, squeeze a little more lemon juice over the top.
Top generously with Parmesan cheese, then chopped parsley.
Give it a final squeeze of lemon juice at the end.
Nom, nom, nom!
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