I know this blog has been heavily saturated with talk of iPhones and photography, I do apologize for being so redundant but its just my world lately. I know you are asking yourself what happened to the recipes doesn’t she even cook anymore? I do but I could be cooking more and ordering take out less. But then I wouldn’t be able to share shots like this…
I had an idea, I’ll try and combine the best of both worlds, cook and take photos just using my phone. That will save me hours right? As it stands right now I probably have at least 6 months worth of recipes and the photos to go with them all sitting on my hard drive collecting dust. I need to stop taking new ones and use what I already have, that statement works on so many levels for me. Anyhoo…
The other night I thumbed through a stack of recipes I had printed out and this one caught my eye: Baked Lemon Pasta from the Pioneer Woman. Ohhhh my Lord it did not disappoint, none of her dishes ever do and I’m not just saying that because of this. Its so easy and fast (less than 30 minutes) you must do yourself a favor and try.
You can print the recipe from Ree’s (yes I’d like to think we are on first name basis) website. Go look for yourself at the way she beautifully photographed the dish.
The cliff note version: Cook a pound (a bag) of thin spaghetti al dente (do NOT overcook).
In a pan over medium heat you saute garlic in olive oil and butter, add the sour cream and lemon juice. Chop fresh parsley.
…um it normally doesn’t look this dark my pan was a little on the hot side, whoops. Could it have been the texting I was doing while cooking? Hmmmmm.
You pour the entire thing over the cooked pasta and then bake it in (cute retro Pyrex dish optional but I think it adds to the dish personally) the oven at 375 for 10 minutes covered, another 15 uncovered. Top with freshly grated Parmesan and parsley and another squeeze of the lemon …
Dinner is served.. don’t forget you must instagram, tweet and share on facebook before finally letting your family even touch it! Ha ha.