Baked Lemon Pasta
1 pound thin spaghetti
1/2 stick butter
2 T olive oil
2 cloves garlic, minced
juice of 1 lemon
zest of 1 lemon
2 cups sour cream
1/2 tsp. kosher salt, plus more to taste
plenty of grated Parmesan chdese
flat leaf parsley, chopped
extra lemon juice
Preheat oven to 375 degrees.
Cook spaghetti according to package directions until al dente.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake an additional 7-10 minutes. When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Served with French bread and a simple green salad.
This was a perfect summer dinner--light, refreshing, and easy. Thanks for another great recipe Pioneer Woman!