Yesterday I spent a lot of my day making homemade yeast rolls, but I will write an article about that later. I love lemon, lime, pickles, vinegar...anything sour! Therefore, I have been wanting to make this dish on the Pioneer Woman website for a while. I had to incorporate a protein with the pasta dish and grilled shrimp sounded very appropriate to pair with the lemon pasta. I think this could become one of my staple meals.
Baked Lemon Pasta
1/2 box Thin Spaghetti
1 clove garlic
2 Tb butter
2 Tb olive oil
1 cup sour cream
2 tsp salt
Zest of 1 lemon
1/2 cup grated Parmesan cheese (I used my parmegano reggiano)
1/4 cup chopped parsley
Preheat oven to 375
Boil Pasta in salted water until al dente. Drain.
Chop garlic and zest your lemon.
Melt butter and olive oil in a skillet and cook garlic on low until tender (you do not want oil to get too hot or else it will spit at you when you try to add the lemon juice...trust me!)
Add the juice of 1 lemon and stir.
Add the sour cream, salt and lemon zest and stir until heated.
Add spaghetti to the pan and mix until coated.
Put pasta into a greased baking pan. Cover with foil and bake for 15 minutes.
Remove foil and bake uncovered for 8 minutes.
While baking pasta, chop parsley and if you are using a block of Parmesan grate it.
Remove pasta from oven and squeeze the juice of 1 half lemon on top.
Top with Parmesan.
Top with parsley and squeeze the other half of the lemon on top
Mix the ingredients together
Serve on a plate with grilled shrimp on top.
To see how to make my grilled shrimp refer to the December 22 posting.