Once again I have a post with lemons. I assume by my blog name you can tell I like lemons. But I also still have a bag of lemons in my refrigerator. This was so simple and so good. It would be great with some grilled chicken and a simple salad. Very refreshing!
From Pioneer Woman
1 pound thin spaghetti (I used angel hair)
1/2 stick butter
2 tablespoons olive oil
2 cloves of garlic, minced
juice of one lemon
zest of one lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
grated Parmesan cheese
flat leaf parsley, chopped (I didn't have any)
extra lemon juice
Preheat over to 375 degrees.
Cook pasta to packaged directions 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 pasta an stir together, then pour pasta 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.