Monday, March 8, 2010

Baked Lemon Pasta

I love food. I love to make and eat food. Some food is just no good for you. And then that guilty feeling comes creeping in when you entertain a thought of eating food your fitness conscience would not approve of. You know that if you make said pasta dish that you will have to work out harder the next day. And then you will have to do some justifying and rationalizing about why you're not losing weight even thought you work out every day!!! Yes everyday...except Sunday. Sunday however doesn't count. It is a calorie free day; meaning you don't count calories that day so they don't count. This day I will make said pasta dish that has lots of sour cream and Parmesan and bad carbs. So I'll throw caution to the wind and eat this because it looks too stinkin' good not to pass up.

...grrr. I'm feeling guilty already and it's not even Sunday!...


1 pound Thin Spaghetti

4 Tablespoons Salted Butter

2 Tablespoons Olive Oil

2 cloves Garlic, Minced

1 whole Lemon, Juiced And Zested

2 cups Sour Cream

½ teaspoons Kosher Salt, Or More To Taste

Plenty Of Grated Parmesan Cheese

Flat-leaf Parsley, Chopped

Extra Fresh Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.'

Pioneer Woman