phew.

it's been a long, busy, tiring week at our house.
finals are this week for me at school.
my brain is fried.
just as the hubbers. i'm pretty much a zombie.
and we've had the sickies again.
the chubbers is feeling better now - but it's been a week of stuffiness.

so - moving on!
here is this week's recipe, a little late, but worth it.
we made this for dinner on monday and it was fantastic!

Baked Lemon Pasta – from the Sister’s Cafe

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
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 mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end or feel free to add as much as you like.

**the only thing i would change on this recipe is - add more pasta. the sauce is a little strong and we didn't use enough pasta. it would have been 10 times better if there was more pasta.
**also - we added some broiled chicken to it. it was so yummy. we cooked the chicken and added some lemon juice while it was cooking.
a great spring recipe!