Creamy Lemon Pasta with Vegetables

As long as it has veggies…………pasta is not fattening………..or so I tell myself.

1 pound thin spaghetti (gluten-free)

1 tablespoon olive oil

2 tablespoons lemon juice

1/4 teaspoon garlic powder1 cup low-fat sour cream
plenty of Parmesan                                                                                                                                salt to tastechopped parsley

1 zucchini, diced

grape or cherry tomatoes, sliced

1 medium onion, diced

Preheat oven to 375 degrees.

Cook pasta as directed on package.

Put olive oil in skillet.  Add zucchini, onions and tomatoes.  You may need more than one batch.

Add lemon juice to pan and cook for a few minutes.

Add sour cream and mix it through.

Place drained and rinsed pasta in a baking dish.

Pour over it the vegetables and sour cream and mix.

Bake covered for 15 minutes.

Remove covering and bake for additional 7 to 10 minutes.

Remove from oven and top with Parmesan cheese.