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Baked Lemon Pasta

4.5(27)

Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. There’s something about this baked version, though, that I just love. I use sour cream instead of cream or half and half—I like the “noodle kugel” quality of the finished dish, (I should have been Jewish, I love kugel so much.) and I love the smell of lemon and garlic emanating from the oven.

by Ree | The Pioneer Woman·published 2009-06-19

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Main CoursesPastaSpecial Dietary NeedsVegetarian

Servings

Total time

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prep 15 min

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Ingredients (10)

serves

1 pound Thin Spaghettispaghetti
4 Tablespoons Salted Butterbutter
2 Tablespoons Olive Oilolive-oil
2 cloves Garlic, Mincedgarlic
1 whole Lemon, Juiced And Zestedlemon
2 cups Sour Creamsour-cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Choppedparsley
Extra Lemon Juice

Instructions (6 steps)

01Preheat oven to 375 degrees. Cook spaghetti until al dente.
02In 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.
03Add 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.
04Bake, 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.)

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