Baked Lemon Pasta

Ingredients:
1 pound thin spaghetti
1/4 cups butter
1 ounce olive oil
1 lemon
2 cloves garlic
1 pint sour cream
1/2 teaspoon salt
1/3 cup parmesan cheese



Directions:

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 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 to 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.

Verdict:

Laura - Thumbs Up - I love this pasta. It's very light and crisp.

Randy - Thumbs Down - Randy doesn't like pasta.

Nathan - Thumbs Up - Nathan likes this pasta. It's a bit hard for him to get the pasta noodles on his fork, but he manages. He also loves it leftover.

Leftovers: I reheat it in the microwave and it's great the second time around.