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.
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