- 1 pound thin spaghetti
- 1/2 stick (4 tablespoons) butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 2 cups sour cream
- 1/2 teaspoon kosher salt, more to taste if desired
- Plenty of grated Parmesan cheese
- Fresh basil, 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. Squeeze a little more lemon juice over the top if desired.
Top generously with Parmesan cheese, then chopped basil.
Give it a final squeeze of lemon juice at the end.
Adapted from The Pioneer Woman Cooks
