Serves 4
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
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.
Nutritional Information
Per 1-cup serving: Calories: 343, Protein: 11g, Total fat: 14g, Saturated fat: 5g, Carbs: 45g, Cholesterol: 21mg, Sodium: 294mg, Fiber: 2g, Sugars: 4g