This is a Pioneer Woman recipe and It is magnificent! I am a lemon lover...so this was right up my alley! But the hubs in NOT a lemon lover but he LOVED this anyway! It's really simple and quick and just simply delicious!
1 lb think spaghetti
4 TB salted butter
2 TB olive oil
2 cloves garlic, minced
1 whole lemon, juiced and zested
2 cups sour cream
1/2 kosher salt
Parmesan Cheese to top
Flat-Leaf Parsley to top
Extra Lemon Juice (I used another whole lemon)
Preheat oven to 375. Boil spaghetti until al dente (since it's thin it doesn't take long!)
In a skillet, melt butter with olive oil over LOW. Once it's melted add garlic and let it infuse. Squeeze Lemon Juice into mixture. Turn off heat.
Add sour cream and stir. Add lemon zest and salt. Taste to see if more salt is needed. Pour mixture into spaghetti and mix.
Pour it all into an oven safe dish (I did a big round Pyrex). Cover with foil. Bake 15 minutes. Take off foil and bake another 7-10 minutes. Be careful not to overcook since it will dry the pasta out!
When it's done, remove from oven and add a lil more lemon juice on the top. Top with Parmesan and parsley! Voila!