Monday, June 7, 2010

Baked Lemon Pasta

I'm torn. I've been debating on whether to post this pasta recipe because I cannot decide how to best serve it. I've baked it where you get lovely crispy bits. Served it before baking so it's creamy and rich and even eaten it cold. Still good but not my preferred method. I guess it's a versatile little number, huh? In any case, use lots of lemon zest to cut the richness of the sour cream. I tend to serve this as a side with something light. Last night it made a guest appearance next to salmon. Very nice indeed!

Baked Lemon Pasta

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested (could even use two for extra punch!)
2 cups Sour Cream (I've used much less at times and opted for reduced fat)
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice


Preheat oven to 375 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. If you like the pasta very creamy, go ahead and dig in now. For the baked version keep reading...

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 too much.)

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.

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