Tried & loved: Baked lemon pasta

Pasta is the perfect answer when looking for a hearty dinner that is easy on the pocket book.

But noodles (or nee-curdles as my lovely niece used to say) plain or with tomato sauce can get boring pretty fast.

Cue lemons. And parmesan. Such a lovely combination. And add in some sour cream to make the pasta super creamy with a slight tang? I’m in.

Get the baked lemon pasta from the Pioneer Woman herself >> HERE.

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With all these lovely ingredients, that you can buy for less than $10, who wouldn’t want to try this recipe?

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I was so so so scared of the sour cream. Not sure why. I guess it just seemed odd to add to pasta. I thought about using greek yogurt instead. I still might try that. But, I wanted to try the original pasta. And trust me it is yummy.

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You see, all that creamy sour cream melds the pasta and lemon together. Make sure to not go light on the lemon. I zested and juiced two lemons into my pasta rather than just one. Maybe I’m nuts. I dunno – but I loved it.

IMG_0977I minced some parsley out of my garden as the topper, also the herb of choice for Mrs. Pioneer. I think some lemon basil would also be lovely on top. Or thyme. Really any Italian-leaning herb would do.

Let me know if you also try this recipe. And, as always, please let me know if you have a favorite recipe we should share for other moms and dads to try!

 

Sonya Quick

Full-time mom, freelance journalist and dancer. Loves cooking, listening to good music and drinking craft beer.

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