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Baked Lemon Spaghetti

December 21, 2011

I made this over the summer while I was visiting my mom. She works long hours and so I wanted to have dinner ready for her (along with Virgin Lime Margaritas!). This was a pretty good dinner though it needed some protein. I should have mixed some chicken in or something, and had a salad to go along the side with it. Instead we just had this, which was still good!

Baked Lemon Spaghetti
From Recipe Girl 


  • 1 package spaghetti
  • 1 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/3 cup unsalted butter
  • 1 16oz carton sour cream
  • 1/3 cup lemon juice, freshly squeezed
  • 1 tbsp lemon zest, finely grated
  • 1 cup Parmesan cheese, grated
  • 1/3 cup parsley
  • pepper and salt
  1. Preheat oven to 400F.
  2. Cook the spaghetti al dente in water with the olive oil, according to the directions from the package. Drain and then place the spaghetti in a bowl. Put aside.
  3. In a medium skillet, melt the butter and then add the garlic for 1-2 minutes. The garlic should be lightly browned and aromatic. Remove from heat and then stir the sour cream, lemon juice, and lemon zest. Pour the sauce over top of the spaghetti and mix well. Then add 1/2 cup of Parmesan cheese and parsley.
  4. Have a greased 1.5 quart casserole dish ready and pour the spaghetti mixture into the pan. Cover with tin foil and bake for 30 minutes. Once done, remove from the oven and sprinkle 1/2 cup of Parmesan over top. Drizzle some lemon juice over and sprinkle pepper and salt on top. Put back into the oven and bake for an additional 7-8 minutes until the cheese has melted.

This dish was pretty good. Like I said, it lacked protein so I would change that next time. It was also kind of boring to look at because it’s all white, with a bit of green inside of it. Maybe next time I would add some chives and other things to go with this. It was really tasty though, and made a lot which was nice.

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