I have been looking for a flavorful lemon pasta for a while, well, I HAVE FOUND IT! This dish took less than 30 minutes, required few ingredients, made the entire house smell like Spring, and had a lot of flavor. I used a Meyer lemon olive oil that I purchased at Lowcountry Gourmet Foods in Savannah, Georgia. The store offers a large variety of flavored olive oils and balsamic vinegars that are worth checking out online.* If you do not have flavored olive oil, you can increase the lemon zest to balance out the flavor. I hope that you will try this tasty, weeknight pasta!
*Website for Lowcountry Gourmet Foods: http://www.lowcountrygourmetfoods.com/
Baked Lemon Pasta
Adapted from The Pioneer Woman Cooks
3/4 a box of angel hair pasta
4 tablespoons salted butter or margarine
2 tablespoons of Lowcountry Meyer lemon olive oil (or regular olive oil)
3 cloves garlic, minced
1 whole lemon, juiced and zested
2 cups low fat sour cream
1/2 teaspoon of kosher salt, or more to taste
pinch of red pepper flakes
1 handful of parmesan cheese, or italian blend cheese
flat-leaf parsley (I did not have this on hand, but it would taste great on top of the dish)
Preheat oven to 375 degrees. Cook angel hair until al dente. In a skillet, melt butter and lemon olive oil on low heat. When butter is melted, add garlic, red pepper flakes, and squeeze in fresh lemon juice. Turn off heat.
Add sour cream, lemon zest, and salt, mixing together. Pour sour cream mixture over drained angel hair and stir together. Put angel hair in an oven safe dish.
Bake, covered, for 15 minutes. Remove foil and bake for an additional 10 minutes- watch pasta to make sure that it does not dry out.
Place a final squeeze of lemon on the pasta, and top with chopped parsley.