Oven Baked Cowboy Butter Pasta Directions:
Preheat the oven to 400°F and lightly coat a 9x13-inch white ceramic casserole dish with cooking spray.
Break the dry spaghetti in half and spread it evenly in the casserole dish.
In a large measuring cup, whisk together the melted butter, olive oil, garlic, Dijon mustard, lemon juice, parsley, Italian seasoning, salt, black pepper, and red pepper flakes.
Whisk in the chicken broth until fully combined.
Pour the mixture evenly over the dry spaghetti.
Use tongs to gently press the pasta into the liquid so the strands are mostly submerged.
Cover the dish tightly with aluminum foil.
Bake for 25 minutes.
Remove the foil carefully and toss the pasta thoroughly with tongs to separate the strands.
Return the dish to the oven uncovered and bake for 10 minutes.
Toss once more and bake for 5 additional minutes until the noodles are tender and most of the liquid is absorbed.
Let the pasta stand for 4 minutes in the dish.
Serve 1 1/4 cups per portion.
WW Points Calculation
8 oz Barilla Whole Grain Thin Spaghetti — 20.45
2 tbsp Kerrygold Naturally Softer Pure Irish Butter — 9.95
1 tbsp California Olive Ranch Extra Virgin Olive Oil — 4.21
4 cloves garlic — 0.50
1 tbsp Grey Poupon Dijon Mustard — 0.32
1 tbsp Santa Cruz Organic Pure Lemon Juice — 0.13
2 1/2 cups Swanson 100% Natural Fat Free Chicken Broth — 0.64
1 tbsp McCormick Parsley Flakes — 0.12
1 tsp Simply Organic Italian Seasoning — 0.08
1/2 tsp Morton Kosher Salt, 1/4 tsp McCormick Ground Black Pepper, 1/8 tsp McCormick Crushed Red Pepper — 0.00
Points Information:
Total Points: 36.40
Servings: 6 servings, 1 1/4 cups each
Points per serving: 6.07
Nutrition Information
Calories: 184
Fat: 7.0g
Protein: 5.2g
Carbohydrates: 27.4g
Sugar: 1.4g
Sodium: 390mg
I'm waiting for your comments! Enjoy!
