Zutaten für Baked Lemon Pasta
- 12 ounces thin spaghetti
- 1/4 cup butter
- 1 tablespoon olive oil
- 3-4 garlic cloves, minced
- 1/2 lemon (for zest), plus juice for 2 tablespoons and extra for serving
- 1/2 cup sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 2 tablespoons dried parsley flakes
- 1/2 cup grated Parmesan cheese, plus extra for serving
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Zubereitung von Baked Lemon Pasta
- Preheat oven to 375°F (190°C).
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter with olive oil over medium-low heat.
- Add minced garlic and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
- Stir in lemon juice and bring to a gentle simmer for 1 minute.
- Remove from heat and stir in sour cream, lemon zest, salt, pepper, and parsley. Mix well until thoroughly combined.
- Add the drained spaghetti to the sauce and toss gently to coat every strand.
- Pour the spaghetti mixture into a greased 9x13 inch baking dish.
- Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake for another 7-10 minutes, or until the top is lightly golden brown and bubbly.
- Remove from oven and let stand for a few minutes before serving.
- Drizzle with extra lemon juice and top generously with Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
19g
Fat
109g
Carbs
28g
