Lemon Spaghetti

The Lemon Spaghetti goes great as a side dish to grilled chicken.  This give any summer dish a nice fresh burst of flavor.  Kids like it because it is noodles. Adults like it because of the uniqueness and flavor!

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
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
1/2 cup freshly grated Parmesan cheese
juice from 1/2 lemon
freshly ground black pepper and kosher salt

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 at 400 degrees 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.