Monday, May 18, 2009

Recipe Time

Holy Cow!!! This is some of the best stuff ever! Got it off one of my favorite websites, The Pioneer Woman. Tried it this weekend. Mom was the guinea pig. It took no time to make and my tasted soooooooo good! Could have eaten the whole pan. Very refreshing! Try it!

Baked Lemon Pasta
1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil (I used 3 tablespoons)
2 cloves garlic, minced (I used 3 cloves….next time might use 4)
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
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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