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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(1 of 1)
May 23, 2009 12:20 AM
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1 pound thin spaghetti
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
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese (no green cans, it needs to melt)
Flat leaf parsley, chopped (optional)
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 spaghetti into an oven safe dish. Pour mixture over spaghetti and stir together,
Bake, covered, for 15 minutes. Then remove foil. Top generously with Parmesan cheese and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out. If it does add a little milk)
When you remove it from the oven, squeeze a little more lemon juice over the top.
Top with chopped parsley.
Some diced chicken works well in this dish.
If you want to cut down on fat take a pint of small curd cottage cheese and put it in the blender or food processor and blend until smooth. You may have to add a little milk to get it to the thinnes of sour cream.
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