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Linguine in Lemon Cream Sauce

The Italian version of this dish calls for heavy cream, which we’ve replaced with equally rich-tasting light cream cheese.

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The Italian version of this dish calls for heavy cream, which we’ve replaced with equally rich-tasting light cream cheese.

Servings
1-cup serving

Ingredients

  • 8 oz. dry linguine
  • 1/2 cup light cream cheese
  • 2 Tbs. olive oil
  • 1 lemon, juiced and 1 Tbs. zest grated
  • 1/2 cup chopped parsley

Preparation

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

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

3. 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.

Nutrition Information

  • Serving Size Serves 4
  • Calories 343
  • Carbohydrate Content 45 g
  • Cholesterol Content 21 mg
  • Fat Content 14 g
  • Fiber Content 2 g
  • Protein Content 11 g
  • Saturated Fat Content 5 g
  • Sodium Content 294 mg
  • Sugar Content 4 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g