Lemon Pasta

Name: Lemon Pasta
Total time: 2400 s
Yield: 8-serving
Cuisine: Indian
Ingredients: 1 Pound Pasta Thin; 4 Tablespoons Butter; 2 Cloves Garlic , mined; 2 Lemons; 2 Cups Sour Cream; 2 Tablespoons Olive oil; 1/2 Teaspoon Salt; 2 Cups Parmesan Cheese , grated

Alisha Baade @cook_7799426

Chicago, Illinois

This is a pasta dish that is ultra easy to make, cheap to cook, and also travels really well. I have even frozen it and used it as a freezer meal before with good success, but the best compliment I can give to this dish is that itâ€™s hearty enough that even my meat loving husband will request it for dinner and declare it filling enough to serve as a main entree.

Alisha Baade @cook_7799426

Saved

Ingredients

40 mins

8-serving

1 PoundPasta Thin
4 TablespoonsButter
2 ClovesGarlic , mined
2Lemons
2 CupsSour Cream
2 TablespoonsOlive oil
1/2 TeaspoonSalt
2 CupsParmesan Cheese , grated

Saved

Steps

40 mins

1

Preheat oven to 375
2

Prep your lemons. Roll them on the countertop under your palm while pressing firmly to loosen them up for juicing. Once fully tender, zest both lemons and save the zest for the sauce later. Slice lemons in half so youâ€™re ready to juice them when needed.
3

Get pasta started cooking to al dente. When cooked â€“ move to an oven safe casserole dish and wait for the sauce.
4

In a skillet, melt butter with EVOO over LOW HEAT. When butter is melted, add minced garlic. Squeeze one whole lemon and half of the other. Save the remaining half for later. Turn the heat off of the pan.
5

Add sour cream and stir mixture together. Add lemon zest from both lemons and the salt. Pour the mixture over the drained pasta and mix together well.
6

Bake, covered, for 15 minutes. Then remove the cover and bake for another 7-10 minutes.
7

Once out of the oven, juice the last half of lemon over the pasta and top the dish generously with Parmesan cheese. Donâ€™t skimp on the Parm here, it really makes the dish work!