Baked Lemon Spaghetti

Baked Lemon Spaghetti BAKED LEMON SPAGHETTI 1 (14.5 ounce) package spaghetti 1 Tablespoon extra-virgin olive oil 1/3 cup unsalted butter 2 cloves garlic, minced 1 (16 ounce) carton sour cream (light is fine) 1 Tablespoon finely grated lemon zest (1 lemon, zested) 1/3 cup lemon juice, freshly squeezed (about 1 1/2 medium lemons) 1/3 cup chopped fresh Italian parsley 1/2 cup grated Parmesan cheese TOP: 1/2 cup freshly grated Parmesan cheese juice from 1/2 lemon freshly ground black pepper and kosher salt Preheat oven to 400 degrees F. Cook spaghetti + olive oil according to package directions (minus a couple of minutes)- you want it to be al dente. Drain spaghetti and place in a large bowl. Melt butter in a medium skillet. Add garlic and cook until sizzling and lightly browned, 1 to 2 minutes. Remove from heat; stir in sour cream, lemon zest and 1/3 cup lemon juice. Pour lemon sauce over the spaghetti and stir. Add Italian parsley and 1/2 cup Parmesan and stir some more. Pour lemony spaghetti in a greased 1.5 quart casserole dish. Cover dish with foil and bake for 30 minutes. Take dish out of the oven and remove foil. Sprinkle 1/2 cup Parmesan on top. Drizzle juice from 1/2 lemon over the top of the pasta. Sprinkle pepper and salt on top. Place dish back into the oven for 7 or 8 minutes, just until cheese is melted and noodles have begun to turn golden in a few places. Serve immediately. Tips: *Serve pasta with lemon wedges, for those who like some extra tang in their pasta. *Try adding sliced mushrooms into the dish... saute them with the butter and garlic. *Try adding cooked bacon. Everything is better with bacon! *This spaghetti is also great when served as a side dish to roasted chicken. *If you'd like the finished dish to turn out a little bit creamier- just use less pasta.