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
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.