This recipe has been ALL over google reader lately, and I thought it would be the perfect summer dish. I was right! This was sooo good – you really didn’t miss a heavy sauce, or any chicken,meatball, or other meat you would put with pasta. Mike even liked it .. ALOT – he gave it a 9 out of 10! PS – Only one recipe on this blog got a 10 out of 10 from him… Guess which one! LOL PS – NOTHING has got lower than an 8, so either he really likes these recipes, or he is just trying to be nice! HAHA I made some adjustments – below 🙂
1 pound whole wheat fettucine
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups light sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan & Asiago cheese
1/2 bag baby spinach
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 & Spinach. Stir until wilted
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. When you remove it from the oven, squeeze a little morelemon juice over the top.
Top generously with cheese, then chopped parsley.
Give it a final squeeze of lemon juice at the end.