i've been eyeballing this recipe for awhile now. but .... butter, sour cream, parmesan cheese, spaghetti noodles .... not exactly fit for "my nutritious dish" so, i tried to make it a little bit healthier by using a little less butter, light sour cream and, whole wheat linguine instead of regular thin spaghetti.
the result? it was good. surprisingly. still high in calories and fat but, i think okay as an "every now and then" kind of dish. i knew the texture wouldn't be the same because of the light sour cream but, the taste was still really great. something i'll make again for sure. especially during the warmer months when i can serve it up with more grilled chicken. the grilled chicken mixed in really well. the perfect addition (seasoned with lemon pepper). it would be great on it's own too.
baked lemon pasta
adapted from the pioneer woman cooks!
1 lb whole wheat linguine, spaghetti or thin spaghetti
3 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, minced
1 whole lemon, juiced and zested
2 cups light sour cream
1/2 tsp kosher salt
fresh parmesan cheese
flat leaf parsley, chopped
preheat oven to 375 degrees. cook pasta al dente.
in a large skillet, melt butter with olive oil over low heat. when butter is melted, add minced garlic. squeeze lemon juice into the pan.
add sour cream and stir to mix together. add lemon zest and salt. turn off the heat. mix in 1/3 cup fresh parmesan.
add drained noodles into mixture and toss until well coated.
pour mixture into an oven safe dish and bake, covered for 15 minutes. after 15 minutes remove foil and bake for an additional 7 minutes.
add more parmesan cheese to top before serving.
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