Baked Lemon Pasta

We are ill.  Or getting ill, it seems.  It started yesterday with a sore throat, then this morning N had one too accompanied by a headache.  So we are busily feeding ourselves up on cold-fighting food.  For tea last night we prepared this simple but tasty pasta dish, full of ingredients to help ward off illness.

Baked Lemon Pasta

Serves 2

185g pasta (we used small penne)
2 spoonfuls of creme fraiche
1 small onion
small stalk of fresh garlic (or 1 garlic clove)
zest of 1 lemon
juice of 1/2 lemon
handful of parsley, roughly chopped
grated Parmesan
salt and pepper

Preheat your oven to 200°C.

Cook the pasta in salted boiling water.

Meanwhile, thinly slice the onion and garlic stalk (or glove) and sauté in oil and a knob of butter until soft. Season with a little salt and pepper.

Drain the pasta and return to the pan. Mix in the creme fraiche, the onion mixture, lemon zest and juice, and the parsley. Make sure you taste the mixture and adjust until it pops with flavour.

Spoon into an ovenproof dish and sprinkle over the Parmesan. Drizzle over a little olive oil and cook for 7-10 minutes until the cheese has melted and started to tinge golden.