Lemon Pasta Bake

Ingredients

• 12 ounces thin spaghetti
• 4 tablespoons salted butter
• 2 tablespoons olive oil
• 2 garlic cloves, Minced
• 1 lemon
• 2 cups sour cream
• 1/2 teaspoon kosher salt (to taste)
• 4 ounces parmesan cheese
• flat leaf parsley, Chopped

Directions

1. 1

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

2. 2

   Juice the lemon, zest the lemon peel, grate the parmesan cheese (feel free to use more than amount specified - this is just a guess - about 1 cup grated).

3. 3

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

4. 4

   When butter is melted, add minced garlic. 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.

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.

11. 11

    Serve with Pan Bigio bread slathered in butter and garlic (and baked), a green salad and a nice light wine such as Pinot Grigio. Umm Umm Good!