Lemon Garlic Pasta


A Fresh, Light pasta so good you don’t miss the regular pasta.

Sometimes you just crave carbs. When I get the pasta craving I make sure to indulge in a delicious bowl full of it! But not just pasta. I add a ton of flavor with Roasted Garlic, Lemon, Pamesan and Extra Virgin Olive Oil.

When a recipe only uses a few ingredients, make sure those ingredients are high quality.  Use your favorite pasta. The garlic and lemon needs to be fresh. The parmesan cheese must be high quality. And use a premium olive oil.

Full Flavors with Less Carbs !!!!!


  1. 500gms spaghetti (thin or regular), cooked as directed on package
  2. 4 tablespoons butter
  3. 2 tablespoons olive oil
  4. 2 cloves garlic, minced
  5. 1 lemon, for juicing
  6. 1 lemon, zested
  7. 2 cups sour cream
  8. 1/2 teaspoon kosher salt
  9. 1/2 cup grated Parmesean cheese
  10. 3/4 cup chopped flat-leaf Italian parsley
  11. 1 lemon (for finishing dish)


  1. Preheat oven to 375°F. In a skillet, melt butter with olive oil over low heat.
  2. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
  3. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
  4. In a large bowl, pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven-safe dish.
  5. Bake, covered, for 15 minutes. Remove foil and bake 7-10 minutes longer. (Don’t bake too long or the pasta will dry out.)
  6. Remove from oven squeeze additional lemon juice over the top of the pasta. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.