Ingredients

The following ingredients have 4 Servings
  • 1 box pasta (any variety)
  • 4 tablespoons butter or buttery spread
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 2 cups sour cream, vegan sour cream, or non-fat Greek yogurt
  • 1/2 teaspoon kosher salt
  • 1/3 cup freshly grated Parmesan cheese, plus extra for serving
  • Flat-leaf parsley, chopped – to taste for garnish, plus extra for serving

Instruction

  • Cook pasta al dente in salted water. Drain, rinse, and place pasta back in the pot. Place lid on the pot to keep pasta warm. Set aside.
  • Juice one lemon into a bowl. Strain to remove pulp and seeds.
  • In a skillet, melt butter with olive oil over medium-low heat. When butter is melted, add minced garlic and lemon juice. Turn off the heat.
  • Add your sour cream (or vegan sour cream substitute) to the butter and oil mixture. Add lemon zest and salt. Stir everything together and taste. Add more salt if necessary.
  • Pour sour cream mixture over drained pasta. If the sauce is too thick, add a splash of water.
  • Place pasta in a large serving bowl and then sprinkle with Parmesan cheese and parsley.
  • Serve with extra grated cheese and parsley on the side.