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Baked Lemon Pasta

Baked Lemon Pasta

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

Updated December 27, 2016

1

lb spaghetti (thin or regular), cooked as directed on package

1/2

cup grated Parmesean cheese

3/4

cup chopped flat-leaf Italian parsley

1

lemon (for finishing dish)

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  • 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 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
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.


Watch the video: Oven Baked Pasta (December 2021).