Baked Lemon Pasta
I have had this starred for a while. Adams mom and sister were coming over and I decided this would be something quick and simple to whip up. I previous made a lemon pasta that was pretty good and thought this one would just be creamier.
I was less then pleased with this one, Adam thought it was “lemony” DUH! But my mother-in-law and sister-in-law both loved it. So I think it really depends on your tastes. I thought it was much too dry even though I baked for less then it called for.
Baked Lemon Pasta (From: Lemons and Love, Orginally From: Pioneer Woman)
- 1 pound thin spaghetti
- 1/2 stick butter
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- juice of one lemon
- zest of one lemon
- 2 cups sour cream
- 1/2 teaspoon kosher salt, more to taste if desired
- grated Parmesan cheese
- flat leaf parsley, chopped (I omitted)
- extra lemon juice
Preheat over to 375 degrees.
Cook pasta to packaged directions 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 pasta an stir together, then pour pasta 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.
June 19th, 2009 at 9:42 pm
I made this pasta last week! It looked so good on Pioneer Woman’s blog, who can resist?! I didn’t put the extra squeeze of lemon on when the pasta was done baking like she suggests. I couldn’t imagine using more lemon! I thought it was good and I will make it again. I think it needed some meat though, maybe shrimp or chicken. I thought it tasted like a scampi sauce, so it could easily be a Shrimp Scampi Pasta next time I make it
June 20th, 2009 at 6:06 pm
I’ve never made lemon pasta at all – have you tried Giada’s recipe? I’m trying to figure out the best one for my “first try”
June 20th, 2009 at 7:03 pm
I did make Giada’s recipe and that is the one we really enjoyed. http://www.carriessweetlife.com/2007/05/mothers-day-dinner/
There is the link. It’s a great summer dish.
June 22nd, 2009 at 9:45 am
Sorry you didn’t care for it as mush as you hoped. Thanks for sharing the recipe though!
June 25th, 2009 at 7:31 pm
I love lemon with pasta. This sounds fantastic!
July 8th, 2009 at 2:34 pm
I made this the other night. I added Cooked chicken, Peas, and Mushrooms before I baked it.
I like it better cold than warm though. Seems too much lemon flavor when it’s warm.