Monday, July 2, 2012

Lemon Pasta

The original version of this was on Iwasborntocook so check that out if you're looking for the more original version.  As usual, I adapted this to my ingredients and taste!

There were a few warm days last week, and this seemed like just the thing.  It would have been nice not to turn on the oven or the stove, but I was craving this after reading the recipe...and I had some CSA mushrooms needing to be used.  We had this along with CSA sugar snap peas....perfect combination!

Baked Lemon Pasta
slightly adapted from The Pioneer Woman Cooks by the blog mentioned above and then adapted by me to the following:

1 pound spaghetti

1 tablespoons butter
1 tablespoons extra virgin olive oil
4 garlic cloves, minced
8 oz mushrooms, sliced
1 large lemon, juiced and zested
2 cups plain yogurt (I used my home-made!)
1/2 teaspoon kosher salt
grated Parmesan
extra lemon juice

Preheat oven to 375 degrees.  Cook spaghetti until al dente.  Drain and set aside.

Melt butter and oil in a skillet over low heat.  Add garlic and mushrooms and cook until most of mushroom liquid has evaporated, thenadd lemon juice.  Turn heat off, then add yogurt  and stir to combine.  Add lemon zest and salt, and taste to adjust salt if necessary.  Pour mixture over pasta and stir, then transfer to an oven safe dish if needed.

Cover and bake for 10 minutes.  Remove cover and bake for another 8-10 minutes, making sure not to dry out pasta.  Remove from oven and add extra lemon juice, cheese and parsley.

Serves 8.

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