Baked Lemon Pasta

By classycook

Ingredients

• 1 lb whole wheat spaghetti
• 2 Tbsp unsalted butter
• 4 garlic cloves, minced
• 1 large lemon, juiced and zested
• 2 cups 2% plain Greek yogurt
• 1/2 tsp kosher salt
• 2 oz (1/2 cup) pecorino romano cheese, grated
• 1/3 cup parsley, chopped
• extra lemon juice, to taste

Preparation

Step 1

Preheat oven to 375 degrees. Cook spaghetti until al dente. Drain and set aside.
Melt butter in a skillet over low heat. Add garlic, then 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 15 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.
Yield: 8 servings (about 1 heaping cup each)
Nutrition Information (per serving): 294 calories; 7.9 g. fat; 10 mg. cholesterol; 302 mg. sodium; 44.4 g. carbohydrate; 6.1 g. fiber; 13.8 g. protein
Result: Simple flavors. This is some sort of summer comfort food. All the comfort from the pasta and cheese with all the flavor from the lemon. I love the short ingredient list and the fact that this “slimmed up” so well. If you’re looking to make this a meat-lovers meal, I would serve with with some grilled chicken or shrimp skewers. To keep it veg-friendly, a salad or veggie side is perfect!