Linguine in Lemon Cream Sauce

This is a simple pasta recipe. It is from Vegetarian Times magazine’s September 2010 issue. The recipe makes 4 servings.

 

 

 

 

 

 

Linguine in Lemon Cream Sauce

8 ounces dry linguine
1/2 cup light cream cheese
2 tablespoons olive oil
1 lemon, juiced and 1 tablespoon zest, grated
1/2 cup chopped parsley

Cook linguine according to package directions in pot of boiling salted water.

Warm cream cheese, oil, and 2 tablespoons lemon juice in saucepan over low heat.

Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into cream cheese mixture. Add pasta, lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired.

By my calculations – Per serving – Calories: 338, Total Fat: 14.1g, Sat. Fat: 5g, Carbs: 44.3g, Fiber: 2.3g, Protein: 9.3g

 

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