Baked Lemon Pasta

Ingredients

• 1 lb thin spaghetti
• 1/4 cup butter
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lemon, juice of
• 1 lemon, zest of
• 2 cups sour cream
• 1/2 teaspoon kosher salt, more to taste if desired
• plenty of grated parmesan cheese
• flat leaf parsley, chopped
• extra lemon juice

Directions

1. 1

   Preheat oven to 375 degrees. Cook spaghetti until al dente.

2. 2

   In a skillet, melt butter with olive oil over LOW HEAT.

3. 3

   When butter is melted, add minced garlic.

4. 4

   Squeeze lemon juice into the pan. Turn off heat.

5. 5

   Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.

6. 6

   Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

7. 7

   Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.).

8. 8

   When you remove it from the oven, squeeze a little more lemon juice over the top.

9. 9

   Top generously with Parmesan cheese, then chopped parsley.

10. 10

    Give it a final squeeze of lemon juice at the end.