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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Preheat oven to 375 degrees. Cook spaghetti until al dente.
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. In a skillet, melt butter with olive oil over LOW HEAT.
4. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
5. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
6. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
7. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes.
8. When you remove it from the oven, squeeze a little more lemon juice over the top.
9. Top generously with Parmesan cheese, then chopped parsley.
10. Give it a final squeeze of lemon juice at the end.
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!
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