Kitchen Through the Lens: Baked Lemon Pasta

I admit – I didn’t want to cook. The Princess was at a friend’s, Pumpkin was birthday shopping with my mom and the thought of going through the production of making dinner for myself was not something I was getting too enthusiastic about. I mean, hell, it takes about twenty seconds to pour a decent bowl of Cheerios. I LOVE CHEERIOS.

But I did it, y’all. And in the midst of the process, The Princess came home and helped me cook and it was lovely fun, just me and my oldest in the kitchen.

I had seen someone post pictures online a few weeks ago of their version of lemon pasta, and I wish I had thought to grab the recipe at the time. Instead, I used the recipe from The Pioneer Woman – and I have to say, that… well… I’m not entirely a fan. I hear “lemon” and I think crisp and light, and this recipe probably could be with some modification – maybe cut that sour cream in half, and use butter OR oil and not both. OY. But don’t cut out the parmesan because YUM, also the salt is crucial to balance out the sour of the lemon.

The sour cream gave the dish kind of a stroganoff kinda feel to it – which to me screams fall/winter comfort food and not 104° heat index.

But, no matter.

I didn’t feel like cooking and I DID IT. I did.

Would I make it again? Hmmm, not this recipe. I would love something lighter. As it was, by the time I got done I really didn’t feel like eating. I had a few bites of the pasta, some of the warm french bread and bundled the rest up and shoved it in the fridge where it will probably stay until the end of time or until I run out of food storage containers and have to clean the leftovers out.