1/4 pound butter
1 pint sour cream
juice of one juicy lemon
1 teaspoon grated lemon peel
freshly ground black pepper
1/4 cup minced parsley
Parmesan cheese, to taste
Preheat oven to 400 degrees. Cook the noodles in boiling water; drain and put into a baking dish. Melt butter in a small sauce pan; remove from heat. Stir in sour cream, lemon juice, and lemon peel. Pour over pasta, toss and bake 20-25 minutes. Remove from oven, sprinkle on lots of freshly ground pepper, minced parsley, and Parmesan cheese. Toss and eat.
TIM'S NOTES: The recipe says these would be a good side dish for fish. I think they would be. I am not a big fan of spaghetti, and wondering if these could be made with another shape of pasta? Since I used gluten free pasta, my choices are limited, but I would like to try this next time with another kind of pasta. I am also wondering if you couldn't use feta cheese instead of the Parmesan? I think feta would go well with the lemon.
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