The Pioneer Woman Tasty Kitchen
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Baked Lemon Pasta

4.50 Mitt(s) 26 Rating(s)26 votes, average: 4.50 out of 526 votes, average: 4.50 out of 526 votes, average: 4.50 out of 526 votes, average: 4.50 out of 526 votes, average: 4.50 out of 5

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Level: Easy

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Description

Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. There’s something about this baked version, though, that I just love. I use sour cream instead of cream or half and half—I like the “noodle kugel” quality of the finished dish, (I should have been Jewish, I love kugel so much.) and I love the smell of lemon and garlic emanating from the oven.

Ingredients

  • 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

Preparation

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.

39 Comments

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Avatar of Lauren

Lauren on 4.13.2011

I have made this at least a dozen times. It is SO DELICIOUS. Lemon, garlic, fresh parsley – you can’t go wrong. I enjoy that it uses mostly common ingredients I have in my kitchen, and it is so easy to prepare. If you have never made this, TRY IT TONIGHT. You will not be disappointed!

Avatar of mignon

mignon on 6.24.2010

Absolutely delicious! How well it paired with grilled shrimp on a stick. What a keeper this one is!

Avatar of a.k.a. Mom

a.k.a. Mom on 5.21.2010

A friend made this and I LOVED it—it was so fresh and light—-she did add chicken too—-very tasty! And my 4 and 6 yr olds cleaned their plates. So I came here to find the recipe.

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liznelson on 5.12.2010

We did not care for this at our house.

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feedmeseymour on 5.11.2010

This is my all time favorite dish and inspiration for getting an account here! It’s delicious as is but so easy to tailor to your tastes. At various times I’ve added chicken, sun dried tomatoes, rosemary, artichoke hearts, you name it… I’ve both baked it and served it cold and either way is outstanding. Thank you for filling a void in my culinary life with this dish!

26 Reviews

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DCourtney on 9.21.2012

Hmmmm…..didn’t quite have the taste i liked. might saute some bacon and mushrooms for it.

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JoyfulCook on 12.18.2011

Made this dish last night. I thought the lemon flavor was tasty. I really enjoyed it. It was easy to put together for sure! And I had everything on hand. I did use dried parsley instead of fresh, and I didn’t have enough cheese. (sad day) I think if I make this again I will definitely try fresh parsley, more than enough cheese, and maybe add some shredded chicken and sun dried tomatoes in there. But overall, simple and tasty!

Avatar of Omni

Omni on 9.27.2011

Just made this dish. LOVED it! I used the amount of lemon juice required for the sauce, but only added a touch extra to finish it off. I think I will thin the sauce with a little milk the next time I make this dish. I chose to pair this with some steak and it was lovely! Will make again!

Avatar of adders

adders on 8.18.2011

I had high hopes for this, but it tasted pretty bland to me and my husband.

Avatar of Sabi

Sabi on 7.11.2011

This is a very easy, tasty dish! I was a little off put at first because I’ll admit, I’m not a huge sour cream fan. I decided to give it a go anyway. I added chicken to give the dish some protein. Next time I make it I’ll be sure to add some spinach. Thanks for the great recipe!

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