Thursday, May 3, 2012

Spring Lemon Spaghetti

Maybe I should be calling this summer lemon spaghetti since it is going to be 90 degrees here today!  Ugh!  Way too hot for me!  This is a fantastic dish no matter when you make it.  I haven't made it in years and had forgotten just how good it is.  It might not sound too appealing but when you bite into it you will be surprised by how delicious it is.


Finally mince 4 cloves of garlic.

Zest a lemon.

Then juice the lemon.


Boil 1 pound of spaghetti until al dente, drain and set it aside.


Melt 4 T. of butter and 2 T. olive oil in a pan.


Add the garlic, stir and turn the heat off.


Add the juice of the 1 lemon. 

Add 2 cups of sour cream, the lemon zest, 1/2 tsp. salt and chopped fresh parsley.  Whisk this together off the heat and then stir it into the spaghetti.

Serve it sprinkled with fresh Parmesan, a sprinkling more of parsley and the juice of one more lemon.  Delicious!!!   This is good served at room temperature.