Springtime Lemon Lovers

 Spring has arrived! Okay, last week old man winter reared his ugly head again and gave us 4 inches of unwanted snow, but it melted quickly and this week we have 70s and even 80 in our forecast, so thankfully spring time might just be here to stay!

For me, no other flavor in the world screams spring and warmer temps more than lemon. I love it year round, but this time of year my taste buds crave the freshness and brightness of it in everything from drinks, side dishes, main dishes and of course desserts! 

For this recipe I was looking for a simple noodle side dish for a chicken supper I was having and wanted to cook from my pantry/fridge. I think a lot of us learned to do that more over the past year in the pandemic. Using what we had on hand meant we didn't have to venture to the grocery store, and let us experiment too. 

I would bet many of us have lemon pepper in the back of our spice rack and need more ways to use it! I always have it on hand for an extra flavor boost in dishes, but a little goes a long way so it lasts forever.

In this dish mixing the lemon pepper with fresh lemon juice really takes the flavor to a whole new lemony level. The sauce clings to every single noodle making each one burst with bright, bold flavor. 

These noodles are a terrific side dish with any protein you're making, but we really love them with chicken and fish. The recipe could also be doubled easily for a main dish pasta supper. 

If one of your favorite spring time flavors is lemon too, be sure to save this recipe to add to your menu plan soon! Your taste buds are sure to thank you! 

Lemon Pepper Noodles

1 lb. angel hair pasta

6 oz. cream cheese, cubed

3 TBS sour cream

6 TBS milk

1/4 tsp. onion powder

1 1/2 tsp. lemon pepper

1 TBS fresh lemon juice

2 tsp. dried parsley, extra for garnish

1/4 c. pasta cooking water

3 TBS butter

2-3 cloves garlic, minced 

1/4 c. grated Parmesan/Romano cheese blend

Salt and Pepper 

Cook pasta according to directions. While pasta cooks, in a large skillet melt butter over low heat. Saute garlic in butter for about a minute. Add sour cream and milk. Stir well. Add cream cheese a little at a time, stirring constantly. Season with lemon pepper, onion powder, salt and pepper. Continue stirring until smooth. Add parsley and lemon juice. When smooth, add Parmesan cheese and stir until melted. When pasta is cooked, reserve 1/4 c. cooking water and add to cheese sauce. Mix well. Drain pasta well and add to sauce, mixing well with tongs. Garnish with extra parsley.