Baked Lemon Pasta
1/2 pound whole wheat spaghetti
2 1/2 TB smart balance light buttery spread with flax
1/2 TB extra virgin olive oil
1 tsp minced garlic
Juice of 1-1 1/2 lemons and zest from 1/2
1 cup fat free sour cream
1/2 tsp salt or more to taste
2/3 cup shredded Parmesan cheese
Chopped parsley for garnish
Preheat oven to 350*
Cook spaghetti to al dente. Melt smart balance and olive oil over medium heat. Add garlic and saute until fragrant. Take off heat and add lemon juice from one half of lemon. Stir in sour cream, lemon zest, and salt. Pour over drained pasta and stir to combine. Pour into oven-safe dish and cover with foil. Bake for 15 minutes. Turn off oven, uncover and bake for 7 more minutes. Remove from oven and stir. Squeeze half a lemon over the top. Sprinkle with Parmesan cheese and parsley. Finish off with more lemon juice. Enjoy.
I served this with a green salad and shrimp sauteed in butter with garlic and lemon juice . Wonderific.
Adapted from the pioneer woman.