Like Lemon? Eat This.

Time for another recipe, boys and girls. This was tonight's dinner, accompanied by some sauteed Italian sausage and roasted asparagus. Tangy and fresh, perfect for hot weather. Also simple and quick, which automatically bumps it up a notch.

Creamy Lemon Pasta

8 ounces uncooked spaghetti
2 tablespoons butter
3 cloves garlic, minced
1/2 cup diced yellow onion
4 ounces white button mushrooms, sliced
1/2 cup sour cream
zest and juice of 1 large lemon
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1. Bring large pot of water to boil.
2. Meanwhile, melt butter in frying pan over medium-high heat.
3. Add garlic, onion, and mushrooms to pan. Stir lightly to coat with butter, then reduce heat to medium and let 'em sizzle for a while. Stir every four or five minutes. The mushrooms should get a nice golden brown color and the onions should become translucent.
4. Add spaghetti noodles to boiling water and cook according to package directions.
5. Meanwhile, whisk together sour cream, lemon, salt, and pepper.
6. Remove mushrooms and onions from frying pan when done. Add sour cream mixture to hot pan, but remove pan from heat-- you only want to warm the sauce, not curdle it. Put a lid on the pan and let sauce sit until you've drained the pasta.
7. Speaking of which, drain spaghetti when finished. Shake in colander to remove excess water.
8. Toss together the whole caboodle: pasta, sauce, and vegetables. Serve immediately with freshly grated Parmesan.

I'm so glad we have leftovers.

HT: Prudence Pennywise