Baked Lemon Pasta

This is yet another recipe from The Pioneer Woman. I LOVE this. It's great as a main course with grilled chicken and broccoli or asparagus added, and I think it would also be really good with shrimp. (You can also serve it as a side to whatever your main dish is.) It's easy to make and very different than any other pasta I've had. The Pioneer Woman uses salted butter in most of her dishes, but I prefer using unsalted. You can always add more salt if you need it,

Baked Lemon Pasta

1 lb thin spaghetti
4 Tbsp butter
2 Tbsp olive oil
2 cloves of garlic, minced
1 whole lemon, juiced & zested
2 cups sour cream
1/2 tsp kosher salt
lots of grated parmesan (I think I use about 2/3 cup)
chopped fresh parsley
extra lemon juice

-Preheat the oven to 375.
-Cook the spaghetti until al dente.
-In a skillet, melt the butter with the olive oil over low heat. When the butter is melted, add the minced garlic and lemon juice. Turn off the heat.
-Stir in the sour cream, lemon zest, salt and parmesan. (add additional salt if you need it.)
-Stir the lemon sauce into the pasta, and transfer to an oven-safe dish.
-Bake, covered, for 15 minutes, then remove the cover and bake an additional 7-10.
-Top with chopped parsley and more lemon juice, and serve warm.