The women in my family absolutely adored this pasta dish — it’s already been requested for another Thursday night dinner. I liked it a lot too, but I was still kind of surprised by how enthusiastically it was received. I think part of the issue for me is that it’s kind of bland-looking, although it is packed with lemony goodness and is not boring at all when it comes to flavor.
G. was horrified to even have this on his plate. A. preferred to eat string beans rather than try the pasta. And my eat-anything niece turned up her nose as well. No worries, we practically finished it off at the dinner table; then J. ate some of the leftovers.
I subbed in part-skim ricotta for half of the sour cream, which probably gives it less of a creamy texture than the original. I think you could use reduced-fat sour cream without any problem, and I’ll try that next time. Spinach or broccoli added before the pasta was baked would also work well.
Baked Lemon Pasta
Adapted from The Pioneer Woman Cooks’ Baked Lemon Pasta
1 lb. rotini or other twisty pasta
2 Tbsp. butter
2 Tbsp. olive oil
3 cloves garlic, minced
1 c. sour cream
1 c. part-skim ricotta
1/2 c. flat-leaf parsley, chopped
salt & pepper to taste
1/2 c. Parmesan cheese, grated
Preheat oven to 375° F.
Cook pasta in salted water, reducing the cooking time to about 2/3 of the time suggested. Drain well and return pasta to the pot.
Add remaining ingredients to the pot except for the Parmesan cheese, and mix well, making sure the butter melts. Adjust salt and pepper to taste. Spread pasta mixture into a 9″x13″ casserole dish and top with Parmesan.
Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes, until top begins to brown slightly. Squeeze the juice of the remaining lemon over the top of the pasta and serve.