With just five ingredients, this dish is quick and easy to shop for and to make. The classic Italian version calls for heavy cream. Here, light cream cheese results in an equally rich taste.
Ready in 15 minutes
SERVES 4
- 8 oz. dry linguine
- ½ cup light cream cheese
- 2 Tbs. olive oil
- 1 lemon, juiced, and 1 Tbs. zest grated
- ½ cup chopped parsley
- Cook linguine according to package directions in pot of boiling salted water.
- Warm cream cheese, oil, and 2 Tbs. lemon juice in large 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.
PER 1-CUP SERVING: 343 CAL; 11 G PROT; 14 G TOTAL FAT (5 G SAT FAT); 45 G CARB; 21 MG CHOL; 294 MG SOD; 2 G FIBER; 4 G SUGARS
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