Your Sunday Night Dinner!

This post is about the dinner that I made last night, and how much I loved it.

I LOVED IT A LOT. Like, we're talking massive proportions of cheesy, buttery, noodle-y love. (I still stayed within my Weight Watcher points for the day though ;-))

I highly recommend trying this out for your Sunday night dinner. Enjoy!

Pioneer Woman's Baked Lemon Pasta
Ingredients
  • 1 pound Thin Spaghetti ( I used regular spaghetti)
  • 4 Tablespoons Salted Butter
  • 2 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced (I strongly recommend increasing to 4)
  • 1 whole Lemon, Juiced And Zested
  • 2 cups Sour Cream (I used light, I'm on Weight Watchers)
  • ½ teaspoons Kosher Salt, Or More To Taste (I upped this to 1 tsp)
  • Plenty Of Grated Parmesan Cheese (I used about 1 cup)
  • Flat-leaf Parsley, Chopped
  • Extra Lemon Juice
Preparation Instructions
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. (I had my microplane out for the lemon, so I just grated the garlic too, faster than chopping to mince) 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.
My own sauteed zucchini recipe: (I served this with the pasta on the side)
  • 2 large zucchinis, sliced into half moons
  • 1 tbsp butter
  • 1 clove garlic, grated
  • a dash of salt
  • a few dashes of pepper
What to do:
Heat the butter over medium heat until melted, add the garlic and stir around until warm (1 minute or so) then toss in the sliced zucchini stirring to coat with garlic butter. Add salt and pepper and continue to cook until some pieces begin to brown.

I prefer to eat most vegetables tender crisp, but zucchini cooked until it begins to brown practically caramelizes, it's SO good this way. So go ahead, cook it until it's a tad mushy, you won't regret it!

4 comments:

  1. butter, lemon and garlic and my most favorite go-to items :) YUMMY!

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  2. Morgan makes that pasta regularly, it's awesome, espesh as left overs cuz the lemon flavor is muted a bit more.

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  3. Looks AMAZING!!!!!! Yum Yum Yum!

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  4. This is what's for dinner over at our place tonight! I add more salt and garlic too, funny. :)

    I'm using your zucchini recipe. That looks too freaking good right now.

    ReplyDelete

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