Wednesday, October 6, 2010

Baked lemon spaghetti...

Another simpler yet still so yummy lemon spaghetti. This is a combination of the the Rachel Ray lemon spaghetti that I posted on the blog, Pioneer Woman's Baked Lemon Spaghetti and a recipe that my old hair girl gave to Kim (confused...good) So grab your micro planer if you have one and lets make dinner!!

Butter (PW's recipe used 4 Tbsp I used 1)
2 Tbsp Olive Oil
Garlic, minced (to liking)
Red pepper flakes (to liking or leave out)
1 lemon, juiced and zested (be sure to zest first!!)
2 cups Sour cream
1/2 tsp salt (or more to taste)
Parmesan cheese, to liking
Chicken, cooked and shredded (if wanted)

Preheat oven to 375. Boil water and cook spaghetti until al dente (sounds so professional). In a skillet, over LOW HEAT melt butter with olive oil. When butter is melted, add minced garlic, red pepper flakes and saute for a few minutes. Turn off heat and squeeze lemon juice into pan. Add sour cream and stir mixture together. Add lemon zest and salt. Pour mixture over spaghetti, add cheese and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes then uncovered for additional 7 to 10 minutes. When you remove it from the oven, squeeze a little more lemon juice over the top, top with more cheese and let sit for a few minutes before serving.


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