Lemon Parmesan Spaghetti

Lemon Parmesan Spaghetti

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"This is one of those 'much more than the sum of its parts' recipes. It's great with a salad, perfect for vegetarians and children, and makes a wonderful side dish with chicken or seafood."
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45 m servings 491 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.
  3. Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well
  4. Bake 15 to 20 minutes in the preheated oven, or until heated through. Remove from oven, and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.


  1. 89 Ratings

Most helpful positive review

Wonderful! I changed the recipe a bit, though, to make it a main dish instead of a side dish. First, I sauteed a bit of garlic in the butter before mixing the sauce. Second, I used penne past...

Most helpful critical review

This recipe makes for an interesting experience; however, it just seems like something is missing. It's not something I'm likely to make a second time.

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Least positive

Wonderful! I changed the recipe a bit, though, to make it a main dish instead of a side dish. First, I sauteed a bit of garlic in the butter before mixing the sauce. Second, I used penne past...

With a few modifications that suited my tastes better, this was absolutely a five star dish. I skipped the lemon zest and without it this had just the desired fresh, delicate hint of lemon. The...

This was so good and amazingly simple to make. The pasta has a strong lemony flavor and my family loved it. Even my 16 month old couldn't get enough. I am already wondering what I can add to ...

WE LOVED THIS! Perfect amt of lemon taste, but then again, I ommitted the zest. I added 2 boneless, cooked chicken breasts (cubed) and 1/2c fresh broccoli. I was a tad on the dry side (I assume ...

Very tasty even if you are not a lemon fan. It sounded weird at first but once it was baked it was divine. Definetly a keeper.

This is so great on either a hot sunmmer day or a say when you want something light and delicious. Reminds me of a pasta dish Frank Sinatra made. And yes lemmon and cheese work well together.

This is the kind of recipe that I scour this website for. It's original and delicious! I will admit that I took a cue from another reviewer and substituted orange juice. It's what I had on ha...

My italian professor made this dish for the class once...SOOO GOOD!

Oh My!! This was Delicious!! I had something similar at a gormet restaurant and this was better! I did tweak a bit. Skipped the butter to be healthier, used less sour cream. I had some fat f...

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