Baked Lemon Spaghetti

Baked Lemon Spaghetti 
Grace (TigMode)

I am always looking for an alternative to spaghetti with classic tomato sauce.  I ran across this one in a magazine several years ago and it's wonderful.  It's a great side dish for fish or chicken and a meal in itself with a big salad.

1 (8 ounce) package spaghetti
1/3 cup unsalted butter
1 (8 ounce) carton sour cream
1 teaspoon finely grated lemon peel
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt
ground black pepper

Cook spaghetti according to package directions until al dente.  Drain and place spaghetti in a greased 1.5 quart casserole dish.  I just spray with Pam.

Melt butter in medium saucepan over low heat.  Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth.  Pour  mixture over spaghetti in casserole dish.   Mix well.

Bake in a preheated 400 degree oven for 15 to 20 minutes, or until heated through.   Remove from oven, and add grated parmesan cheese and parsley.   Season with salt and freshly ground pepper to taste.  Serve immediately.