I found this recipe at one of my favorite sites and couldn't wait to try it - loved it. It made a big ol casserole. With my leftovers I added soup, chicken and asiago cheese.Original ingredients are in red. Both ways were delicious!
1 lb thin spaghetti
4 tbsp salted butter
2 tbsp olive oil
2 cloves garlic, minced
1 whole lemon, juiced and zested
1 c sour cream
1/2 tsp kosher salt, more to taste
grated parmesan cheese
extra lemon juice
1 can of cream of chicken soup
1/2 tsp pepper
1 c grated fontina cheese
2 c cooked chicken, in bite sized pieces
Preheat oven to 375º
In large pot cook pasta until al dente, set aside when done. In a skillet melt butter and olive oil over low heat. When butter is melted, add minced garlic and squeeze lemon juice into pan. Turn off your heat and mix in sour cream and soup, stir and then add lemon zest, salt and pepper. Mix in chicken and cup of asiago cheese. Pour mixture over drained spaghetti and stir together. Pour your mixture into an oven safe dish.
Cover with foil and bake for 15 minutes, remove foil and bake an additional 7 to 10 minutes. Make sure it doesn't dry out.
When you remove it from oven, squeeze a little more lemon juice over top. Top with lots of parmesan and lots of chopped parsley.
You can omit chicken, soup and asiago cheese for a light lemony pasta. Super good!