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    Home » Recipes » Main Dishes » Pasta

    Linguine in Lemon Cream Sauce

    Published by Melissa on August 30, 2010 | Updated June 10, 2022 | 30 Comments

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    Featured Image for post Linguine in Lemon Cream Sauce

    Lori, Recipe Girl, posted this linguine recipe on her new website, Culinary Covers, which highlights recipes from magazine covers. This recipe was featured on the cover of the Vegetarian Times, September 2010. The recipe is included in an article on five ingredient dinners, and it takes less than 30 minutes to prepare.

    As soon as I saw the recipe, I knew I would love it and I made it that same night. But I didn’t expect that my family would love it as much as I did. This one is quick and easy, full of flavor and fairly low in calories. A perfect weeknight meal. Lori suggested some changes and I have incorporated them below. Definitely give this one a try.

    Featured Image for post Linguine in Lemon Cream Sauce
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    Linguine in Lemon Cream Sauce

    Cook Time20 mins
    Total Time20 mins
    Course: Pasta
    Servings: 6 servings
    Author: Barbara Schieving
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    Ingredients

    • 14 ounces dry linguine
    • ½ cup light cream cheese
    • 2 Tbsp. olive oil
    • 2 Tbsp. lemon juiced
    • 1 Tablespoons lemon zest
    • 2 Tablespoons chopped parsley

    Instructions

    • Cook linguine according to package directions in pot of boiling, salted water.
    • Warm cream cheese, oil and lemon juice in saucepan over low heat.
    • Drain pasta, reserving ½ cup of 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.
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Amanda

      September 11, 2010 at 8:37 pm

      That looks wonderful Barbara! I’m all for a light pasta, yum!

      Reply
    2. Lorraine @NotQuiteNigella

      September 08, 2010 at 5:57 am

      haha like mother like adopted daughter! 😛 I like using light cream cheese for a cream sauce too. It makes it nice and thick too which is more creamy than evaporated milk 🙂

      Reply
    3. Lori @ RecipeGirl

      September 07, 2010 at 10:53 am

      I’m so glad your family liked this recipe, and that you incorporated my suggested changes! So simple, huh?

      Reply
    4. Jamie

      September 07, 2010 at 10:42 am

      This is right up my alley Barbara….a quick, simple and delicious weekday meal. I am totally making this soon.

      Reply
    5. Judimae

      September 07, 2010 at 9:45 am

      This is a lovely looking recipe. I love the combo of lemon and pasta. It makes for a very refreshing dish. Thanks for sharing. I am bookmarking your blog and will return to explore more.

      Judi

      Reply
    6. Jamie

      September 07, 2010 at 5:33 am

      Gorgeous! I love lemon pasta. I too have a lemon cream sauce (it’s been ages since I’ve made it!) but this one with cream cheese is wow!

      Reply
    7. Cakelaw

      September 06, 2010 at 8:24 pm

      I think I’d love this too – it looks devine.

      Reply
    8. Julie

      September 04, 2010 at 9:31 pm

      I have no doubt I would adore this! Bookmarking 🙂

      Reply
    9. The Food Hunter

      September 04, 2010 at 9:23 pm

      Sounds very refreshing

      Reply
    10. Reeni

      September 04, 2010 at 6:15 pm

      This is completely delicious looking Barbara! I could tell right away that it’s something I would love to. I’ve had lemon pasta before but the cream cheese just sounds extra special!

      Reply
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