I really loved Baked Lemon Pasta but it just took too long to make for lunch. So I wanted to make something similar but be quick to make. I wish I had more fresh herbs to toss in. I had just a little leftover from making Pasta with Fresh Herbs. I would recommend putting in more basil in this pasta. I had bought some whole wheat rigatoni a while ago that I wanted to try out and I thought this would be a great dish for it. I was low on sour cream so I mixed in some yogurt but if you have 1 cup of sour cream I would recommend using that.
Lemon Herb Pasta
2 cups rigatoni
2 tbsp olive oil
2 garlic cloves, minced or pressed
1/2 tsp dried oregano
1/2 tsp dried parsley
2 tbsp freshly squeezed lemon juice
1 cup low fat sour cream (I only had 1/2 cup so I topped it up with yogurt)
1 tbsp minced basil (I suggest you use 1/4 cup minced basil if you have it)
salt and freshly ground pepper
Make pasta according to package directions.
In a medium pan, heat oil over medium-high heat. Add garlic, oregano and parsley. Stir until fragrant. Add sour cream and lemon juice. Stir. Reduce heat to medium and cook for about 5 minutes. Season with salt and pepper. Add drained pasta. Mix and cook until sauce is no longer watery and coats pasta. Stir in basil and serve hot.