Baked Lemon Spaghetti Recipe

• 1 x (8 oz) package spaghetti (thinner pasta such as capelli would get too mushy, you need a bulkier rope pasta)
• 1/3 c. unsalted butter
• 1 x (8 oz) carton lowfat sour cream
• 1 tsp finely grated lemon peel
• 3 Tbsp. fresh lemon juice
• 3 Tbsp. minced fresh parsley
• 1/4 c. grated Parmesan cheese salt grnd black pepper

1. Cook spaghetti according to package directions till al dente.
2. Drain and place spaghetti in a greased 1.5 qt casserole dish.
3. I just spray mine with Pam or possibly some other nonstick spray.
4. Heat butter in medium saucepan over low heat.
5. Remove from heat, and stir in lowfat sour cream, lemon peel, and lemon juice.
6. Mix till smooth.
7. Pour mix over spaghetti in casserole dish.
8. Toss to proportionately coat the pasta.
9. Bake in a preheated 400 degree oven for 15 to 20 min, or possibly till heated through.
10. Remove from oven, and add in grated parmesan cheese and parsley.
11. Season with salt and freshly grnd pepper to taste.
12. Serve immediately.

pasta, unsalted butter, sour cream, lemon peel, lemon juice, parsley, parmesan cheese salt

Taken from cookeatshare.com/recipes/baked-lemon-spaghetti-74985 (may not work)