Earlier this month Anna and I tested out a couple of super easy and really yummy recipes. For our main dish we made Baked Lemon Pasta and up for dessert was Berry Cobbler. Both were delicious, and the Berry Cobbler will be on heavy rotation in my kitchen!
The cast of characters for the Baked Lemon Pasta:
Cooking the angel hair and starting the sauce:
It’s not exactly the healthiest sauce in the world:
Just toss the noodles with the sauce in a baking pan:
The cast of characters for the Berry Cobbler:
Just start out with a layer of frozen berries:
Dump the cake mix on top of the berries and add half a can of 7Up or Sprite for the size of pan we used. If you have a bigger pan go for a full sized can:
They have different baking times, but if you stick them in simultaneously the dessert should be ready right around the time you’re done eating the pasta:
The tasty pasta- just add a bit of cheese (if you want) and parsley on top. I didn’t add any extra cheese, it was creamy enough already!:
The results of the Berry Cobbler, who knew, cooking with 7Up?:
Scoop yourself out a slice and enjoy! YUM!!
Baked Lemon Pasta
- 1 pound Thin Spaghetti
- 4 Tablespoons Salted Butter
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Minced
- 1 whole Lemon, Juiced And Zested
- 2 cups Sour Cream
- 1/2 teaspoon Kosher Salt, Or More To Taste
- Plenty Of Grated Parmesan Cheese
- Flat-leaf Parsley, Chopped
- Extra Lemon Juice
Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Serve with crusty French bread and a simple green salad.