Baked Lemon Spaghetti

We thought this recipe sounded really good, but nobody liked it that much. We won't be making it again, but here is the recipe in case someone wants to try it. I did change it to whole wheat spaghetti like we normally eat and added a bit of garlic powder but those are the only changes I made. I served it with broccoli and a Caesar salad.

Baked Lemon Spaghetti

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 to taste

ground black pepper to taste

Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1-1/2 quart casserole dish. 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.