Baked Lemon Pasta

I love this lady. She is a real cook and no frills as well. This is some kitchen you would want to be sitting in with a cup of coffe and some coffee cake. And this woman does not mess around with pre-packaged crap, she is the real deal. I swear if I am ever up her way, I will pitch a tent on her front lawn and just hang out there. If you do not know who I am referring to, it is the Pioneer Woman. And man she is someone worth checking out. And even for us veggies, she has quite a bit to offer and things can be vegetized. So go check her out and see what you can see


1 pound thin spaghetti (make sure you have 1 pound or it will be to soupy)
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream (I used yoghurt and it was OK)
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese (We were out and still did fine)
Flat leaf parsley, chopped
Extra lemon juice
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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.