- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 321.7
- Total Fat: 17.0 g
- Cholesterol: 33.5 mg
- Sodium: 405.6 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 5.3 g
- Protein: 12.6 g
Pioneer Woman's Baked Lemon PastaSubmitted by: CHEZDISHMAN
IntroductionTweaked her recipe a bit to lower the fat content. Still not low-fat, per se, but delicious!
Photo by Pioneer Woman Tweaked her recipe a bit to lower the fat content. Still not low-fat, per se, but delicious!
Photo by Pioneer Woman
12 oz whole wheat thin spaghetti (ronzoni healthy harvest)
2 tb smart balance 50/50 butter blend
1 tb olive oil
2 cloves garlic, minced
1 lemon, zest & juice
2 c reduced fat sour cream
1/2 tsp salt
1 c grated Parmesan cheese
1/2 c chopped parsley
2 lemons for additional juice
In a skillet, melt butter blend 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. (Donít 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.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEZDISHMAN.
Rate This Recipe
Member Ratings For This Recipe
Very Good! You don't see many creamy pasta dishes with this few calories. My kids gobbled this up! Wasn't the best pasta I have ever eaten, but it was very good! Reminded me of the Old Spaghetti factory noodles with brown butter & mizathra cheese. :) Except this was lemony! - 8/24/11
I love this dish, I just typed in the ingredients modifying and using 1 c of sour cream and some chicken broth and less parm, but yours isn't much more than my way,so I will stick with yours. This is one of my favorite dishes, ever--and the parsley makes such a difference! Thanks for entering it. - 11/9/10