Pioneer Woman had a recipe like this on her website a week or two ago. We've been making a similar recipe for several years and wanted to share it. It is one of the reasons that we grow fresh Italian flat leaf parsley in our garden every summer (well, this and another recipe that I'll share later).
Lemony Parsley Noodles
1 pound pasta (we really prefer a whole wheat pasta with this recipe, but something like Fusilli works great!)
1 lemon, zested and then juice of 2 lemons
1 stick butter
1 pint sour cream (don't bother with light or low fat, it's no good in this recipe)
1-2 tbsp chopped parsley (absolutely use fresh flat leaf!)
1/4 cup parmesan cheese, grated (or more if you like it)
Cook the pasta and drain. Zest the lemon, you need 2 tsp of lemon zest. When you're done zesting the lemon, cut it in half and juice it. Melt butter in the pan you cooked the pasta in, remove from heat and stir in the lemon zest and lemon juice. Stir in the sour cream and then toss the pasta back into the pan. Once it is coated, pour into a 2 qt baking pan that has been sprayed with Pam. Bake in a 400 degree oven for 15 minutes. Sprinkle with parmesan cheese and parsley. Serve warm. YUMMY!