Pioneer Woman's Baked Lemon Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 oz whole wheat thin spaghetti (ronzoni healthy harvest)2 tb smart balance 50/50 butter blend1 tb olive oil2 cloves garlic, minced1 lemon, zest & juice2 c reduced fat sour cream1/2 tsp salt1 c grated Parmesan cheese1/2 c chopped parsley2 lemons for additional juice
Preheat oven to 375 degrees. Cook spaghetti until al dente.
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. (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.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEZDISHMAN.
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. (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.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEZDISHMAN.
Nutritional Info 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
Member Reviews
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1ANTIGONE1
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