Monday, December 6, 2010

PW's Lemony Pasta

So, in case this hasn't been made clear by my track record here, I am relatively obsessed with the blog Pioneer Woman Cooks. This is yet another recipe provided by her web site, one among the many I plan on making and have been working through slowly but surely.

SO! Lemon pasta. It looks just as fresh and delicious in the pics as it does in person. And the taste is phenomenal.

It's zesty and also savory. I am a big fan of cheesy lemon pastas, usually with chicken in them as well. I would love to try this recipe with some chicken added into the mix. Or perhaps served next to some fish.

Oooh, yum. That actually sounds like a winning combination. White fish or shrimp with lemon pasta? Can't miss.

If you feel like you are being called to make this then, you should bite the bullet and just go make this. If you like, I could suffer through having some more. Especially if we are trying it with a protein. And if I don't have to do the dishes.

But, in simpler terms. This recipe is delicious, a snap, and reheats well. A fantastic weeknight meal, served with some kind of meat and perhaps a salad, you'll flip. Promise.

Enjoy :)


-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 Lemon Juice

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.

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