Here is another winner recipe that we gobbled up the other day! It went perfect with the Lemon Grilled Chicken and salad we ate for dinner. I loved squeezing the fresh lemon juice on it. I just kept adding more and more! Honestly, it is really yummy. So yummy that I could eat it all myself and therefore better save it for special occasions! It presents well and would be a great side to serve when entertaining friends. A second option to this salad is to refrigerate before baking and serve as a cold pasta salad. Enjoy!
Baked Lemon Pasta
Submitted by Amy ~ The Sisters Cafe
Source: Pioneer woman
1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice
Preheat oven to 375 degrees. Cook spaghetti 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 an oven safe dish. 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.) 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 or feel free to add as much as you like.