Baked Lemon Pasta

Another delightful recipe from The Pioneer Woman (that lady is genius).

I love it because it has lemons.

Jase loves it because it is filling, creamy, and absolutely mouth-watering.

It's simple, refreshing, and the lemon-on-pasta thing gives a unique spin on pasta. We love it!

One problem we run into a lot when cooking, is that we often end up with loads of leftovers that go to waste (because one of us refuses to eat left overs. It's me. Sorry folks, I just can't do it) This recipe is nice because if there are just two or three of you, you can easily half it and cook it in a little 8x8 pan for a perfectly portioned meal.

Enjoy!

Ingredients

• 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

Preparation Instructions

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.