Baked Lemon Pasta

I got this recipe off one of my favorite blogs: thepioneerwoman.com. However, I ended up doing all of this, then making another batch of sauce (just halved everything) and poured it over the dish because when mine came out of the oven it was pretty dry. Also, because in our house pasta alone is not a meal (that's a Blake rule), I also made some shrimp tempura to go on top of this pasta. It added a lot of flavor as well. I will definately make this again as we both really enjoyed it!

Baked Lemon Pasta
1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 Tablespoons minced garlic
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon salt, more to taste if desired
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 5 minutes. 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.

Photo courtesey of The Pioneer Woman