Wednesday, April 6, 2011

Baked Lemon Pasta

Everything is better with lemon, right?  I sure think so.  You've got to try this pasta dish.  It's not exactly going to help you fit into those skinny jeans, but if you're training for a half marathon (what!), sometimes you just need a little pasta.


Baked Lemon Pasta 
1 pound pasta
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
parsley or chives for garnish

Preheat oven to 375 degrees. Cook pasta 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 and 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/chives. Give it a final squeeze of lemon juice at the end.