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Easy Creamy Baked Lemon Noodles Recipe

Easy 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.

If you’re looking for more recipes that feature lemon as the star ingredient, How to Make Lemon Bars and Homemade Lemon Ice are two desserts to try.  

Susan Branch's Creamy Baked Lemon Noodles Recipe
Creamy Baked Lemon Noodles Recipe

You will adore this recipe if you love the taste of lemons.

When I worked at a hotel, our catering department had an emergency and I was called down to help. The side dish for the catering event was ruined and they didn’t have the ingredients on hand to duplicate the recipe.

I whipped up this recipe for creamy baked lemon noodles for 25 people instead. The group met at our hotel once a month and they demanded this recipe be added to the rotating menu.

Creating a Cozy Life

Since you found this recipe on making lemon noodles, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 58,000 like-minded souls.

It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug.  Join here to be part of the virtual cozy cabin.

“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

Interesting Facts about Lemons

Lemon and lemon cut in half
Fresh Lemons

I like to add a bit of trivia to my recipes because it adds a little fun to dinner table conversations.  I’ve gone throughout my life not knowing if lemons are native to America.  Now I know.

According to contemporaryfoodlab.com, lemons were brought to the Americas by Christopher Columbus in 1493.

Lemons are grown primarily in California and Arizona.  (My guess would have been Florida – but they weren’t even close to the amount of acres the other two states have dedicated to lemons.)

On average, the US consumes 3 pounds of lemons per person, per year. (I’m obviously eating quite a few other people’s share of lemons.)

The top two countries we export our lemons to are Japan and Canada.

Lemons are one of those items in my kitchen that I panic when I’m starting to run out of them.  My neighbors all know if they need a lemon, I will have one.

In Feng Shui, lemons are used to neutralize negative energy.  When you place bowls of citrus fruits throughout the house, it is said to clear the negative energy and bring good luck.

Goleta, California is home to the annual lemon festival.

They have a Lemon Run (10k and 5k races), live bands, pie eating contest, and lots of fun lemon food items like lemon cotton candy, lemonade, lemon chicken gyros, lemon ale, lemon meringue pie, lemon corndogs, and lemon cider.  (Yum!  I want to go there just to taste all the lemon treats!)

You can find out more about the California Lemon Festival in Goleta here. 

Susan Branch Cookbooks

This yummy recipe I found in a Susan Branch cookbook. If you don’t know who Susan Branch is, you’re in for a treat.

I stumbled upon Susan Branch many moons ago, and I’m so glad I did.

All of her cookbooks are delightfully illustrated and the writing isn’t a font, it’s her own handwriting.

Susan grew up in California, got married and had the postcard perfect life – until it wasn’t.  After her divorce, she decided to move to Martha’s Vineyard for a couple of months to change her perspective.

While on her way with a realtor to look at a house for rent, they stopped at a house the realtor was going to put up for sale.  On impulse, Susan Branch bought that house.

Don’t you just love that?  Everyone she knew lived across the country, and she decided to take a chance on a new lease on life.

It was in this house that she started making her cookbooks.  If you would like to hear more about her story, she has a trio of memoirs out that are absolutely amazing.

I did a book review of Martha’s Vineyard – Isle of Dreams.  You can find that book review here.  I even give you a peek inside the book!  

Every cookbook is so special, I would have a hard time picking which one is my favorite.

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.

Ok, I think by now you’ve realized I’m a super-fan of Susan Branch.  Trust me, you will be too!

Here is the delicious, easy recipe that even a beginner cook can easily make. I hope you enjoy it!

Cooked penne pasta with sour cream, butter, lemon mixture on top.
Cooked penne pasta with sour cream, lemon, and butter sauce on top

Recipe for Creamy Baked Lemon Noodles

Ingredients for 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

Directions for Creamy Baked Lemon Noodles  

1) Preheat oven to 400 degrees.

2) Cook the pasta according to the package instructions.

3) Drain noodles, and place in a baking dish.

4) In a small saucepan, melt butter and then stir in sour cream, lemon juice, and lemon peel.

5) Pour butter mixture over pasta and toss.

6) Bake at 400 degrees for 20-25 minutes.

7) Remove from oven.  Sprinkle on Parmesan cheese, minced parsley, and freshly ground pepper to taste.

8) Toss pasta and serve immediately.

Printable Version of Creamy Baked Lemon Noodles

Yield: 8 Servings

Creamy Baked Lemon Noodles

Susan Branch's Creamy Baked Lemon Noodles Recipe

These creamy baked lemon noodles are one of those recipes that will have you craving them all the time. Sour cream, lemon juice, lemon zest, and Parmesan cheese make these noodles the perfect side dish.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. Cook the pasta according to the package instructions.
  3. Drain noodles, and place in a baking dish.
  4. In a small saucepan, melt butter and then stir in sour cream, lemon juice, and lemon peel.
  5. Pour butter mixture over pasta and toss.
  6. Bake at 400 degrees for 20-25 minutes.
  7. Remove from the oven. Sprinkle on Parmesan cheese, minced parsley, and freshly ground pepper to taste.
  8. Toss pasta and serve immediately.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 301Total Fat 22gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 62mgSodium 121mgCarbohydrates 21gFiber 1gSugar 2gProtein 5g

Tips for Making Creamy Baked Lemon Noodles

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

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.  

Don’t forget to pin this recipe, so you can refer back to it.  I created a pin for you below.

Make sure you join our Creating a Cozy Life Group. You’re not going to believe how amazing it is. You can join the Facebook group here.

Please let me know in the comments below if you tried Creamy Baked Lemon Noodles and how you liked it.

Thanks for stopping by!

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40 Sensational Side Dishes For Salmon In 2021 - The Home of Cuisine

Friday 6th of August 2021

[…] 23. Creamy Baked Lemon Pasta […]

Patricia Lajko

Monday 22nd of January 2018

Delicious!? Very creamy and lemony. Something different. We enjoyed it very much! Thanks!

Kelly

Monday 22nd of January 2018

Hello Patricia! I'm so glad you wrote in! I'm glad you liked it - it's a bit different from other noodle dishes! Thanks again, Kelly

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