The Pioneer Woman doesn't usually disappoint and she didn't with this recipe.
I found this recipe on the Realistic Eats blog. This was simple and quick which is what I am always looking for. I loved the creamy taste of this too.
I changed this up a bit and added some chicken to it. I just threw it in the pan with the olive oil and browned it. When I added the lemon juice and garlic I let it sit in there for another minute our so. I removed it and added the sour cream. I then just mixed it in with the spaghetti in the dish!
Baked Lemon Pasta
Source: Realistic Eats from Pioneer Woman
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
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.
Serve with crusty French bread and a simple green salad.