Linguine in Lemon Cream Sauce
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.