Lemon Parmesan Spaghetti
Posted on October 27, 2007
8 ounces spaghetti
1/3 cup unsalted butter
1 (8 ounce) container sour cream
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt to taste
ground black pepper to taste
Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.
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