Baked Lemon Spaghetti

Name: Baked Lemon Spaghetti
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: One 14.5-ounce package spaghetti; 1 tablespoon extra-virgin olive oil; ⅓ cup unsalted butter; 2 medium garlic cloves, (minced); One 16-ounce carton sour cream ((light is fine)); 1 tablespoon finely grated lemon zest ((1 lemon, zested)); ⅓ cup freshly squeezed lemon juice,; ⅓ cup chopped fresh Italian parsley; ½ cup grated Parmesan cheese; ½ cup freshly grated Parmesan cheese; juice from ½ lemon; kosher salt and freshly ground black pepper, (to taste)

Great to serve with roasted chicken and a vegetable for an easy and delicious dinner idea.

⏱ 70 menit 🔨 Persiapan 25mnt 🔥 Masak 45mnt 📊 Sedang 🍽 8 porsi 👁 39

Langkah-langkah

Preheat the oven to 400℉.
Cook the spaghetti + olive oil according to package directions (minus a couple of minutes). You want it to be al dente. Drain spaghetti and place in a large bowl.
Melt the butter in a medium skillet. Add garlic and cook until sizzling and lightly browned, 1 to 2 minutes. Remove from heat; stir in sour cream, lemon zest and ⅓ cup lemon juice. Pour lemon sauce over the spaghetti and stir. Add Italian parsley and ½ cup Parmesan and stir some more. Pour lemony spaghetti in a greased 1.5 quart casserole dish.
Cover dish with foil and bake for 30 minutes. Take dish out of the oven and remove foil. Sprinkle ½ cup Parmesan on top. Drizzle juice from ½ lemon over the top of the pasta. Sprinkle pepper and salt on top. Place dish back into the oven for 7 or 8 minutes, just until cheese is melted and noodles have begun to turn golden in a few places. Serve immediately.

Nasi & Mie lemonspaghettiamerican