I am finally back!! It was a busy, but wonderful December and Christmas Break. We decided (last minute) to drive to CA the day after Christmas and had a wonderful time with our family!
This is a recipe that I have wanted to try FOREVER from the Pioneer Woman. I wish I would have tried it long ago...it is going into the SUPER EASY FAVORITES file! ; )
In fact, I just bought sour cream this morning so that I could make it tonight!
Here's what you need:
1 pound Thin Spaghetti
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream (I use lite)
½ teaspoons Salt, Or More To Taste
Grated Parmesan Cheese
Flat-leaf Parsley, Chopped (I just use about 1/8 cup dried)
Extra Lemon Juice
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.
I hope you enjoy!