I tend to be drawn to foods with lemon in them. I love lemon cakes, drinks and even marinades with lemon in them. I also love it in this pasta from Pioneer Woman. It makes it so fresh and light! My friend posted it on a blog I contribute to called Cookbookjunkies and it has been a dish I love to cook.
This time I threw some chicken strips on the bbq to make it a bigger meal. I marinated the chicken a couple of hours before with some lemon juice and salt and pepper. Then when Greg grilled it he sprinkled on some lemon pepper which gave it an extra kick.
I sliced the chicken on an angle and served it on the side of the pasta. I used the Pioneer Woman’s photo since mine could not hold a candle to it. So just imagine some grilled chicken sliced on an angle over the pasta.:)
Baked Lemon Pasta
from Pioneer Woman
1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice
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.
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.
Serve with crusty French bread and a simple green salad.
Posted by Andrea