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Lemon Parmesan Spaghetti

Lemon Parmesan Spaghetti

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
SABRINATEE

SABRINATEE

This is one of those 'much more than the sum of its parts' recipes. It's great with a salad, perfect for vegetarians and children, and makes a wonderful side dish with chicken or seafood.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.
  3. Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well
  4. Bake 15 to 20 minutes in the preheated oven, or until heated through. Remove from oven, and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

VALIERRAN
16

VALIERRAN

8/18/2003

Wonderful! I changed the recipe a bit, though, to make it a main dish instead of a side dish. First, I sauteed a bit of garlic in the butter before mixing the sauce. Second, I used penne pasta instead of spaghetti. And finally, I added a cup of broccoli florets. Mmmm, served with garlic toast and a salad, this was wonderful. Oh yes...instead of baking it in the oven (its just too hot for that) I cooked it on high in the microwave 5 minutes, and added a little milk when stirring the cheese in. Simply a fantastic dish, even my husband, the devoted carnivore, loved it.

naples34102
15

naples34102

1/8/2012

With a few modifications that suited my tastes better, this was absolutely a five star dish. I skipped the lemon zest and without it this had just the desired fresh, delicate hint of lemon. The baking method didn’t appeal to me. I saw that as an unnecessary step that would just take extra time. I wanted to keep it simple and I wanted the dish to be creamy and saucy, so I simply prepared the sauce, adding some fresh minced garlic to the melted butter, then finished the sauce as directed before tossing it with the pasta (I used pappardelle, a sort of wide fettucine). We really enjoyed this, particularly alongside “Grilled BBQ Meatloaf,” also from this site, and Brussels sprouts with bacon.

Navy_Mommy
11

Navy_Mommy

10/8/2003

This was so good and amazingly simple to make. The pasta has a strong lemony flavor and my family loved it. Even my 16 month old couldn't get enough. I am already wondering what I can add to make a full meal. I think next time I will try adding some broccoli, mushrooms and chicken breasts. This is one we will keep around for a long time.

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