Reviewer:

Ingalyn

Cooking Level: Expert

Home Town: San Leandro, California, USA

Living In: Discovery Bay, California, USA

Reviewed: Aug. 4, 2008

I just made this the other night and it is awesome! I did not bake it as directed. Just drained the cooked pasta, added a little olive oil and the rest of the ingredients along with about 3/4 cup of the pasta water and served with the Artichoke Chicken from this site. Don't even want to count the calories but it made a beautiful presentation and was definately a restaurant quality meal.

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Reviewer:

tpgurl

Cooking Level: Expert

Living In: Lawrenceville, Virginia, USA

Reviewed: Jun. 23, 2008

I really enjoyed this. I might add some more Parmesan the next time I make it because I can never get enough!

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Reviewer:

IrishEyes

Cooking Level: Intermediate

Reviewed: Apr. 18, 2008

Absolutely disgusting!

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Reviewer:

Brenda

Cooking Level: Expert

Reviewed: Feb. 4, 2008

I liked this a lot, but my 4 & 6 year olds HATED it. They told me, "Please don't ever make that Lemon Spaghetti again!"

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Reviewer:

Jana

Cooking Level: Expert

Reviewed: Sep. 19, 2007

Very nice. Easy to prepare. We enjoyed the light taste (surprising given all the sour cream). I would make this again.

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Reviewer:

Dave Chapman

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Living In: Portland, Oregon, USA

Reviewed: Jul. 29, 2007

Very Lemony but that's how we like it. I added steamed broccoli to it after it came out of the oven. I'll use this recipe again for sure. I think next time I'll add grilled chicken like others have suggested.

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Reviewer:

SAMMIEJOEE25

Reviewed: Sep. 13, 2006

I am just not sure how to feel about this recipe. It needs a little tweeking and I will probably experiment with it to get it just right as I love the basic idea. I will try adding less lemon juice or adding cream instead to cut out the bitterness. It needed something more so I put in some garlic powder. Just enough to compliment the flavor and not be the main taste. Added more butter and parmasean to try and mellow out the bitterness. I also used lowfat sour cream as I wanted less calories. Pretty good just need to find a way to take away the bitterness of the lemon.

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Reviewer:

Mariah Long

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Idar-Oberstein, Rheinland-Pfalz, Germany

Reviewed: Jul. 5, 2006

Yumm! We really enjoyed this dish and that's saying a lot coming from my DH! I only made a minor alteration by adding some parmesan cheese (1/4 cup) to the sour cream mixture and also on top (another 1/4 cup). This was a really good dish which tasted "fresh". It is worth noting however that because you're baking the pasta, you should slightly undercook it when boiling. If the spaghetti is cooked all the way through and then baked for another 20 minutes, by then it's overcooked and mushy.

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