Wednesday, April 20, 2011

Baked Lemon Spaghetti

Last night, I made a yummy recipe - Baked Lemon Spaghetti.

This is not my dish or pic- its from RecipeGirl.com

This dish was easy to make and soooo yummy! I only used about half a box of spaghetti and also added in baked broccoli.

Here's the recipe:

BAKED LEMON SPAGHETTI

1 (14.5 ounce) package spaghetti
1 Tablespoon olive oil
1/3 cup unsalted butter
2 cloves garlic, minced
1 (16 ounce) carton sour cream (light is fine)
1 Tablespoon finely grated lemon zest (zest of 1 lemon)
1/3 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1/3 cup chopped fresh Italian parsley
1/2 cup grated Parmesan cheese

TOP:
1/2 cup freshly grated Parmesan cheese
juice from 1/2 lemon
freshly ground black pepper and kosher salt

1. Preheat oven to 400 degrees F.

2. Cook spaghetti + olive oil according to package directions (minus a couple of minutes)- you want it to be al dente. Drain spaghetti and place in a large bowl.

3. Melt butter in a medium skillet. Add garlic and cook until sizzling and lightly browned, 1 to 2 minutes. Remove from heat; stir in sour cream, lemon zest and 1/3 cup lemon juice. Pour lemon sauce over the spaghetti and stir. Add Italian parsley and 1/2 cup Parmesan and stir some more. Pour lemony spaghetti in a greased 1.5 quart casserole dish.

4. Cover dish with foil and bake for 30 minutes. Take dish out of the oven and remove foil. Sprinkle 1/2 cup Parmesan on top. Drizzle juice from 1/2 lemon over the top of the pasta. Sprinkle pepper and salt on top. Place dish back into the oven for 7 or 8 minutes, just until cheese is melted and noodles have begun to turn golden in a few places. Serve immediately.

Yield: 6 to 8 servings

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