Linguine in Lemon Cream Sauce
Cook Time20 minutes mins
Total Time20 minutes mins
Servings: 6 servings
Author: Barbara Schieving
Prevent your screen from going to sleep
- 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
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.