Thursday, July 25, 2013

Baked Lemon Spaghetti

Baked spaghetti is a popular meal in my house but I've never made baked lemon spaghetti before. I found a recipe on the Pioneer Woman's website and it looked fab! I did tweak it a bit but the end result was fantastic. A hit with the whole family, even my toddler!

Baked Lemon Spaghetti
Heavily Adapted from Pioneer Woman

Serves 8
Cal 232, Carbs 32g, Fat 7.2g, Fiber 3.7g, Protein 10g

12 oz. spaghetti (I used Ronzoni)
1 tbsp. extra virgin olive oil
2 cloves garlic, minced
1 cup reduced fat sour cream
1 lemon juice and zest
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup shredded parmesan cheese, divded
1/2 cup shredded reduced fat mozzarella cheese

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, heat olive oil over medium heat and add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and 1/4 cup of the parmesan cheese and stir mixture together. Add lemon zest and salt. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil add remaining parmesan and mozzarella cheese and bake for an additional 7 to 10 minutes.

When you remove it from the oven, squeeze a little more lemon juice over the top. Top with chopped parsley, if desired. Enjoy!

This recipe can also be found at this party


  1. This looks really good. Thanks for sharing!

  2. That looks amazing! Thanks for a great dinner idea. :)


  3. Thanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I can't wait to see what you link up next week! I hope to see you at the (Not SO) Wordless Wednesday Blog Hop!
    Have a terrific week!
    Hugs, Cathy


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