Pasta is a must in our household. We eat it quite a bit.
I like whole wheat pasta, but my girls don't. It's much better for you than regular ol' pasta... or so I've heard.
They will, however, eat garden pasta. It is high in fiber and has a nice serving of vegetables. Plus, it's really tasty.
I know creamy usually does not equal healthy, but I love creamy sauces. I thought I'd use a light sour cream, instead of a rue or heavy cream to thicken this sauce up.
The use of lemon adds a nice freshness to the dish. A hint of lemon works for me, but if you're a lemon fanatic you can always add more.
Cooking a little bit healthier doesn't mean having to give up flavor or all the foods you like.
...... Which totally rocks!
Garden Pasta with Creamy Lemon Sauce
- 1 Tablespoon Olive Oil
- 1 Garlic Clove, Minced
- 1-1/4 Cup Low-Sodium Chicken Broth
- 1-1/2 Cup Light Sour Cream
- 1/2 Cup Grated Parmesan, Divided
- 1/2 Teaspoon Sea Salt, Or To Taste
- 1 Teaspoon Pepper, Or To Taste
- 1 Teaspoon Dried Or Fresh Parsley
- 1 Teaspoon Lemon Zest
- 1 Tablespoon Of Lemon Juice (About 1/2 Juice Of One Lemon), Or To Taste
- 12 Ounces (Weight) Garden Delight Spaghetti Pasta, Cooked Until Al Dente And Drained
While you boil the water to cook the pasta, heat the olive oil on medium heat. Add the garlic and cook until soft and fragrant. Measure in the chicken broth and heat through. Add the sour cream and whisk to combine. Whisk in half of the parmesan, salt, pepper, parsley, lemon zest and juice. Lower the heat to medium/low and bring the sauce to a simmer to thicken as you cook the pasta.
After the sauce has thickened and reduced a little (about 8-10 minutes) remove from the heat. Drain and add the cooked pasta. Toss to completely coat. Sprinkle the rest of the parmesan over top. Serve with a salad and/or garlic bread. Makes 10 servings.