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