Creamy Lemon Pasta with Veggies
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
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.