Creamy Baked Lemon Noodles is a delicious and easy recipe that everyone in your family will love. It’s a perfect side dish for chicken or fish.
“I believe that if life gives you lemons, you should make lemonade…And try to find somebody whose life has given them vodka, and have a party.” – Ron White
I found this yummy recipe in a Susan Branch cookbook. If you don’t know who Susan Branch is, you’re in for a treat. All of her cookbooks are delightfully illustrated and the writing isn’t a font, it’s her own handwriting. Each cookbook is special, I would have a hard time picking which one is my favorite.When Susan Branch wrote most of her cookbooks, she lived in a cottage on Martha’s Vineyard.
Don’t you just love a kitchen full of cookbooks? There’s something so magical about feeding your family in a kitchen that hums with energy.
Click on her cookbooks below to take a look inside at her illustrations.
This is a super simple recipe that even a beginner cook can easily make. I hope you enjoy it!
Don’t forget to PIN THIS RECIPE, to keep it handy for when you’re ready to make it.
Here’s the recipe for Creamy Baked Lemon Noodles:
Creamy Baked Lemon Noodles
- 1 pound penne pasta
- 1/4 pound butter
- 1 pint of sour cream
- 1 lemon, juiced
- 1 teaspoon grated lemon peel
- Parmesan cheese, to taste
- 1/4 cup minced parsley
- freshly ground pepper
- Preheat oven to 400 degrees.
- Cook the penne pasta according to package instructions.
- Drain noodles, and place in a baking dish.
- In a small saucepan, melt butter and then stir in sour cream, lemon juice and lemon peel.
- Pour mixture over pasta and toss.
- Bake at 400 degrees for 20-25 minutes.
- Remove from oven. Sprinkle on Parmesan cheese, minced parsley and freshly ground pepper to taste.
- Toss pasta and serve immediately.
1) You can substitute any type of pasta for the penne pasta. The original recipe called for spaghetti.
2) Greek yogurt can be used in place of sour cream for a healthier version.
3) To make a cute garnish, take a slice of lemon and make a slit in the middle 3/4 the way up. Twist the lemon and put it on top of your dish before serving.
4) I used a 2 1/2 quart casserole dish and it fit perfectly.
What you’ll need to make this recipe:
Make it simple is my motto. I baked my pasta in one of my Corningware dishes. I just love them because if you have any leftovers, you just put the lid on and stick it in the refrigerator. I gave up plastic containers a long time ago and made the switch to these baking dishes. You can find a complete set here.
Instead of pulling out a juicer every time you need to juice a lemon or lime – this lemon/lime combo hand-held juicer is one of my favorite gadgets I use in the kitchen. I seriously use this every single day. You can find one here.
Please let me know in the comments below if you tried Creamy Baked Lemon Noodles and how you liked it. Make sure you sign up to get every post. You wouldn’t want to miss recipes like The Most Delicious Meatloaf Recipe Ever or Brown Sugar Skillet Ham Steak.
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