Wednesday, January 21, 2009

Baked Lemon Spaghetti

This is a great alternative to regular spaghetti. I usually make this in the summertime and serve it with grilled chicken breasts.It is great on it's own with a large salad. Enjoy!!!


Baked Lemon Spaghetti

1 (8 ounce) package spaghetti
1/3 cup unsalted butter
1 (8 ounce) carton sour cream
1 teaspoon finely grated lemon peel
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
ground black pepper
Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased (sprayed with Pam) 1.5 quart casserole dish. Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well.Bake in a preheated 400 degree oven for 15 to 20 minutes, or until heated through. Remove from oven, and add grated parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately. (Don't bake too long or you won't have any sauce left)

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