by Elizabeth Savoie Dronet
8 oz thin spaghetti
1/4 cup butter
8oz sour cream
1 tsp lemon zest
3 Tbsp fresh lemon juice
1/4 cup Parmesan cheese
salt and pepper to taste
chopped parsley
Preheat oven to 400. Cook pasta until al dente. Drain and place in a greased 1.5 quart casserole dish. In a small pot, melt butter. Turn off the heat and stir in sour cream, lemon zest, lemon juice, half the cheese and salt and pepper. Mix until smooth. Pour over spaghetti and gently mix. Bake for 15-20 minutes. Remove from oven and top with remaining Parmesan cheese and fresh parsley.
Savoie Secrets: It's a Family Recipe 