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Tuesday, February 7, 2012

Gluten Free Baked Lemon Pasta

It is a bummer for me that when dinner is ready, the lighting is horrible in my kitchen. Makes getting a good picture very hard. I hope to get a lighting system soon to help with that, but in the meantime I will still keep trying to remember to get a picture, even if it is not the best. 

Are there any other Pinterest addicts out there? I find myself overwhelemed with cooking and baking ideas. Not to mention the home improvement ideas and Do It Yourself ideas. I love taking those ideas and making them a reality. Which often means changing ingredients around or adapting them for what you have in the kitchen. Especially when you are a gluten free kitchen. It used to be so hard to see all these wonderful recipes that I knew I could not make because of gluten. It is so great now to have so many wonderful products on the market today that enable the re-creation of dishes. Pasta used to be a big problem, but not anymore.  
I absolutely love this dish. With it being Citrus season in California, it gave me great pleasure to just walk out back and snag a few lemons off my tree to make this dish. I hope you enjoy it as much as we all did. 


Baked Lemon Pasta
adapted from the Pioneer Woman

8 ounces Quinoa Gluten Free Linguine
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 Lemon, Juiced And Zested
1/2 cup Sour Cream
1/2 cup greek yogurt
4 oz cream cheese
1/4 tsp salt
1/2 cup Parmesan Cheese
1/4 cup Chopped Parsley
Extra Lemon Juice

Preheat oven to 375 degrees. Cook Linguine until al dente.

In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic and the juice of one lemon. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. 
 add about 1/8 cup of the chopped parsley. Pour mixture over drained  Linguine and stir together, then pour  Linguine into an oven safe dish.
Bake covered in foil for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. 

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then remaining chopped parsley. 
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4 comments:

  1. Congratulations on the blog award from Anna at Crunchy Creamy Sweet! I see why she picked you! What a wonderful blog! I look forward to reading more! This recipe looks amazing, I have never seen quinoa pasta but I am now on the look out! I might have to try the health food store. Have an amazing week!

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  2. Isn't it frustrating when you have worked so hard on a dish and then its dark and the family is whining that you are playing around with the food! Been there! Now, I photograph ingredients the day before. I will do soups during the week and make a pot early so I have light. But the bigger meals are tough and I haven't taken the leap yet to artificial lighting.

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  3. Oh my goodness, this looks so delicious! I'll definitely try that asap.
    -Dana

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  4. I made this and it was a big hit! The only thing is, in your directions you forgot to say when to add the other creamy ingredients (yogurt and cream cheese), but I figured it was the same as the sour cream. Just thought I'd let you know :) Looking forward to trying more recipes!
    -Dana

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Thank you! I love comments!