Prep Time: 25 min
Cook Time: 45 min
I made this last night and it was yummy. I halfed the recipe. I served it with rotisserie chicken and rolls. Normally i would do a salad of some type too but Chad doesnt eat salads. Or throw in a veggie!
1 (14.5 ounce) package spaghetti
1 Tablespoon extra-virgin olive oil
1/3 cup unsalted butter
2 cloves garlic, minced
1 (16 ounce) carton sour cream (light is fine)
1 Tablespoon finely grated lemon zest (1 lemon, zested)
1/3 cup lemon juice, freshly squeezed (about 1 1/2 medium lemons)
1/3 cup chopped fresh Italian parsley
1/2 cup grated Parmesan cheese
TOP:
1/2 cup freshly grated Parmesan cheese
juice from 1/2 lemon
freshly ground black pepper and salt
Directions:
1. Preheat oven to 400 degrees
2. Cook spaghetti + olive oil according to package directions (minus a couple of minutes)- you dont want it to be cooked completely . Drain spaghetti and place in a large bowl.
3. Melt butter in a medium skillet. Add garlic and cook until sizzling and lightly browned, 1 to 2 minutes. Remove from heat; stir in sour cream, lemon zest and 1/3 cup lemon juice. Pour lemon sauce over the spaghetti and stir. Add Italian parsley and 1/2 cup Parmesan and stir some more. Pour lemony spaghetti in a greased 1.5 quart casserole dish.
4. Cover dish with foil and bake for 30 minutes. Take dish out of the oven and remove foil. Sprinkle 1/2 cup Parmesan on top. Drizzle juice from 1/2 lemon over the top of the pasta. Sprinkle pepper and salt on top. Place dish back into the oven for 7 or 8 minutes, just until cheese is melted and noodles have begun to turn golden in a few places. Serve immediately.
You could serve with lemon wedges for those who like some extra tang. Or try adding mushrooms, or bacon-everything is better with bacon!
Enjoy!
