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

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


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.


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