Creamy Lemon Pasta with Veggies
As long as it has veggies............pasta is not fattening...........or so I tell myself.
Creamy Lemon Pasta Plus Some
1 pound thin spaghetti (gluten-free)
1 tablespoon olive oil
2 tablespoons lemon juice
1/4 teaspoon garlic powder
plenty of Parmesan to taste
Creamy Lemon Pasta Plus Some
Ingredients:
1 pound thin spaghetti (gluten-free)
1 tablespoon olive oil
2 tablespoons lemon juice
1/4 teaspoon garlic powder
1 cup low-fat sour cream
plenty of Parmesan to taste
chopped parsley
1 zucchini, diced
grape or cherry tomatoes, sliced
1 medium onion, diced
Method:
Preheat oven to 375 degrees.
Cook pasta as directed on package.
Put olive oil in skillet. Add zucchini, onions and tomatoes.
Add lemon juice to pan and cook for a few minutes.
Add sour cream and mix it through.
Place drained and rinsed pasta in a baking dish.
Pour over it the vegetables and sour cream and mix.
Bake covered for 15 minutes.
Remove covering and bake for additional 7 to 10 minutes.
Remove from oven and top with Parmesan cheese.
1 zucchini, diced
grape or cherry tomatoes, sliced
1 medium onion, diced
Method:
Preheat oven to 375 degrees.
Cook pasta as directed on package.
Put olive oil in skillet. Add zucchini, onions and tomatoes.
Add lemon juice to pan and cook for a few minutes.
Add sour cream and mix it through.
Place drained and rinsed pasta in a baking dish.
Pour over it the vegetables and sour cream and mix.
Bake covered for 15 minutes.
Remove covering and bake for additional 7 to 10 minutes.
Remove from oven and top with Parmesan cheese.
I would call this comfort food. Eat and enjoy.
flavourful happy holidays
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