OK Ladies (& Gents) here is the recipe I am trying to modify - if anyone could please help me I'd appreciate it. I bought plain 2% greek yogurt to substitute for the sour cream. At $5 however i'd like to save some for munching however. I do have 1 c. of 365 lowfat sour cream I could use, so do you think using 1 c. sour cream and 1 c. yogurt would be good? I was also thinking about reducing the amount of butter / olive oil - maybe 1 T olive oil & 1 T butter. I got whole wheat pasta and i was planning to go really easy on the parmesan. Does anyone else have any suggestions on how to spruce up this dish? I thought about adding zucchini to it to make a serving size more substantive (right now it is only 1 c.), but I'm not sure if that would be weird. Thanks in advance for any advice!
* 1 pound Thin Spaghetti
* 4 Tablespoons Salted Butter
* 2 Tablespoons Olive Oil
* 2 cloves Garlic, Minced
* 1 whole Lemon, Juiced And Zested
* 2 cups Sour Cream
* 1/2 teaspoon Kosher Salt, Or More To Taste
* Plenty Of Grated Parmesan Cheese
* Flat-leaf Parsley, Chopped
* Extra Lemon Juice
Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Donít bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
| current weight: 132.2