Pioneer Woman's Baked Lemon Pasta
Nutritional Info
- 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
View full nutritional breakdown of Pioneer Woman's Baked Lemon Pasta calories by ingredient
Introduction
Tweaked 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
Number of Servings: 8
Ingredients
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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
Directions
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.
Member Ratings For This Recipe
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