Our new family favorite! Dad could not get a enough of it and it is on his top 5 list now!
1 pound linguine
6 Tablespoons Olive oil
2 Tablespoons Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Mizithra Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice
Preheat oven to 375 degrees. Cook pasta until al dente.
In a skillet, heat olive oil over LOW HEAT. Add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained pasta and stir together, then pour pasta into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with mizithra cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.