Baked Lemon Pasta Recipe

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Baked Lemon Pasta

Vickie Parks


I try to make it as often as possible. It's a great vegetarian (or at least meatless, anyway) pasta dish that always seems to be the perfect choice for those evenings when we're in the mood for something that's satisfying and filling but we don't have a lot of time to fuss around in the kitchen.

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10 Min


45 Min




16 oz
package spaghetti (thin or regular)
4 Tbsp
unsalted butter
2 Tbsp
olive oil
2 clove
garlic, minced
1 large
lemon, zested and juiced
2 c
sour cream
1/2 tsp
1/2 tsp
black pepper
1/2 c
shredded parmesan cheese
3/4 c
flat leaf italian parsley
6 slices
lemon, optional (for garnish)

Directions Step-By-Step

Preheat oven to 375° F.
Prepare spaghetti according to package directions; drain.
While pasta is cooking, melt butter with olive oil in a skillet placed over LOW heat. Once butter is melted, add minced garlic. Squeeze a little lemon juice into the pan. Turn off heat. Add sour cream to skillet, and stir the mixture together. Add lemon zest, salt and pepper. Taste, then add more salt and pepper if necessary.
Place drained spaghetti in an oven-proof baking dish. Pour mixture over drained spaghetti and stir together.
Cover baking dish with foil, and bake for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) Squeeze a little more lemon juice over the top, for an extra citrusy kick.
Sprinkling parmesan cheese and chopped parsley on the top of each serving. Garnish servings with a slice of lemon, and serve.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian, Low Sodium
Other Tag: Quick & Easy