Baked Lemon Pasta
- 1 pound thin spaghetti
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 whole lemon, juiced and zested
- 2 cups sour cream
- 1/2 teaspoon Kosher salt
- Plenty of grated Parmesan Cheese
- Flat-leaf parsley, chopped
- Extra lemon juice
Preheat over to 375 degrees. Cook pasta 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 pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Pour mixture over drained spaghetti and mix together, then pour into an oven safe dish.
Baked, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes.
When you remove from over, 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.
Serve with crusty French bread and a simple green salad.
*Image and recipe from the Pioneer Woman