Sunday, March 20, 2011

Baked Lemon Pasta

This is another simple pasta dish. It's very refreshing and I love the use of sour cream instead of heavy cream. It is such a nice change from the tomato based sauces.  If you would like just a hint of lemon add less.  If you would like a more powerful zing add the entire half a lemon.

My main change was to replace the butter with oil and use low fat sour cream.  I used Farro Fusilli but you can use whatever pasta you have on hand.

Baked Lemon Pasta
Adapted from The Pioneer Woman

2 cups pasta
2 tbsp olive oil
2 garlic cloves, minced
1/2 lemon, juiced and zested
1 cup sour cream (mine was low fat)
salt
freshly ground black pepper
Parmesan Cheese
Flat Leaf Parsley

Preheat oven to 375 F.

Boil pasta until al dente.

In an oven proof skillet, heat oil.  Add garlic and fry for a minute.  Add lemon juice. Take off heat.  Stir in sour cream.  Add lemon zest, salt and black pepper and mix.  Add pasta and combine.  Bake covered for 15 minutes.  Remove cover and bake for addition 7-10 minutes making sure pasta doesn't dry out.

Top with Parmesan and parsley.

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