Lemon Herb Pasta

I really loved Baked Lemon Pasta but it just took too long to make for lunch.  So I wanted to make something similar but be quick to make.  I wish I had more fresh herbs to toss in.  I had  just a little leftover from making Pasta with Fresh Herbs.  I would recommend putting in more basil in this pasta.  I had bought some whole wheat rigatoni a while ago that I wanted to try out and I thought this would be a great dish for it.  I was low on sour cream so I mixed in some yogurt but if you have 1 cup of sour cream I would recommend using that.

Lemon Herb Pasta

2 cups rigatoni
2 tbsp olive oil
2 garlic cloves, minced or pressed
1/2 tsp dried oregano
1/2 tsp dried parsley
2 tbsp freshly squeezed lemon juice
1 cup low fat sour cream (I only had 1/2 cup so I topped it up with yogurt)
1 tbsp minced basil (I suggest you use 1/4 cup minced basil if you have it)
salt and freshly ground pepper

Make pasta according to package directions.

In a medium pan, heat oil over medium-high heat.  Add garlic, oregano and parsley.  Stir until fragrant.  Add sour cream and lemon juice.  Stir.  Reduce heat to medium and cook for about 5 minutes.  Season with salt and pepper.  Add drained pasta.  Mix and cook until sauce is no longer watery and coats pasta.  Stir in basil and serve hot.