Lemon Pasta With Sour Cream

Submitted by shygirl

"My kids will only eat this lemon pasta. Rich, lemony and creamy.....uuuummm, try to cook this with fresh linguine pasta, its heavenly!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 8 8 ounces linguine or 8 ounces fresh pasta
• 1⁄4 cup onion, minced
• 4 garlic cloves, minced
• 2 tablespoons butter
• 300 ml sour cream or 300 ml low-fat sour cream
• 4 tablespoons parmesan cheese, grated and divided
• 2 tablespoons milk
• 2 teaspoons lemon pepper seasoning
• 1 -2 tablespoon lemon juice
• 1 lemon, zest of
• 1⁄2 teaspoon salt (optional)
• 2 tablespoons parsley, freshly chopped

directions

1. Boil water and cook pasta according to package instruction.
2. If using fresh pasta, it wont take 3 minutes. Set aside.
3. Melt butter in a large pan.
4. Saute onions till fragrant.
5. Add in the minced garlic.
6. When light brown, add the sour cream.
7. Lower heat, add 2 T. Parmesan cheese, milk, lemon pepper, juice and zest of lemon and salt if desired.
8. Simmer for 1-2 minutes only.
9. Remove from heat.
10. Pour over cooked pasta.
11. Toss gently, add parsley and remaining 2 T Parmesan cheese. Serve with Garlic bread.

Reviews

[Crystal W]

I thought it was a great, light pasta. It was a titch to lemony for me, so next time I'd cut both lemon flavors down a bit. Also added mushrooms, asparagus, and tomatoes. By the way, 300 ml. converts to approx. 1 1/4 cups.

 

[Sweet Baboo]

This was fast to make, and just delicious! I added 1/4 tsp of red pepper flakes , but loved the proportions of all the other ingredients.

 

[Chef Emstar]

I was looking for a recipe to add smoked salmon to. This was perfect! i also threw in some capers. An outstanding meal! My boyfriend couldn't stop raving. Thanks!

 

[Keee8698]

Delicious! To veganize this recipe, I used vegan margarine, vegan Tofutti Better Than Sour Cream, unsweetened almond milk, and left out Parmesan. I cut the recipe in half; used an extra clove of garlic, about 3/4 cup sour cream, the juice from one lemon, and whole wheat spinach spaghetti. I also added capers as suggested by another reviewer - added with the milk and lemon mixture. I thought the lemon flavor was perfect but my boyfriend thought it was a little too intense. Thanks for sharing!!

 

[dripdripsplat]

Absolutely delicious! The whole family loved it, and asked for seconds. Even though I was really worried about the sauce after reading a bunch of reviews that said it was too lemony, we really enjoyed the creamy lemon sauce, and I even ended up doubling the sauce and making the second batch with more lemon juice and zest. Thank you for a keeper... In fact, I'm making it for dinner again tonight! EDIT: I forgot to mention that I didn't have any lemon pepper, so I used fresh ground pepper instead, and nixed the parsley.