nutritional information

Per 1-cup serving:

  • Calories: 343
  • Protein: 11 g
  • Total Fat: 14 g
  • Saturated Fat: 5 g
  • Carbohydrates: 45 g
  • Cholesterol: 21 mg
  • Sodium: 294 mg
  • Fiber: 2 g
  • Sugar: 4 g

Linguine in Lemon Cream Sauce

Linguine in Lemon Cream Sauce

Serves 4

30 minutes or fewer

The Italian version of this dish calls for heavy cream, which we’ve replaced with equally rich-tasting light cream cheese.
  • 8 oz. dry linguine
  • ½ cup light cream cheese
  • 2 Tbs. olive oil
  • 1 lemon, juiced and 1 Tbs. zest grated
  • ½ 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.

September 2010 p.28

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comments

Pasta

Regiane - 2014-04-04 01:31:53

This sounds simple and wonderful.

Nancy - 2014-04-03 23:06:08

This was tasty. And easy. Not amazing - but good enough! I listened to comments below and I'm glad I did otherwise this recipe would have been soooo boring and not even that good. I added a teaspoon of crushed garlic, half cup of Parmesan cheese and steamed broccoli at the end. Tossed it all around and was tasty and filling for dinner - nice. Also, I used penne noodles bc I didn't have enough linguine on hand for my family of two adults and two young children.

Lia - 2014-04-03 21:38:19

next time I'll omit the water. it took the creamy out of the cheese. otherwise, a wonderful dressing. i used veggies instead of pasta.

Marian - 2014-01-12 23:37:37

I made this with fat free Greek yogurt from trader joes. It came out super yummy. I also did not use the olive oil

Kisha - 2013-10-29 00:28:21

How about make this vegan and use cashew cream instead?

Ysol - 2013-10-25 12:47:19

This was AMAZING. I cut the recipe in half to serve just two but kept the same amount of lemon juice - extra lemon, just the way I like it. :)

Rose M - 2013-06-12 14:36:10

Excellent! Made to perfection. We will make this often. One recommendation would be to add the pasta water early to help break down and blend the cream cheese. We added finishing salt to top it off. Delicious!!! Looking forward to adding broccoli or chard next time. Yes!

Christopher - 2013-01-29 02:10:12

Terrific! I subbed vegan cream cheese and added Swiss chard. Love the added texture of the greens!

Janice Grudecki - 2013-01-27 04:51:50

This was only OK. It's called Lemon Cream Sauce, and it's definitely lemon-forward. I would halve the lemon juice if I make it again. I added a couple cloves of garlic and a little Parmesan. The sauce tightens up very fast, so be sure to serve immediately.

Beth - 2012-11-13 20:57:27

Just logged on to see what quick dinner I could leave before I ran to a couple of classes, and this was on Facebook! Just made it. Delicious! But I thought it was too thick so I upped the olive oil.

Robin - 2012-09-05 22:00:36

I think the parsley is good but really like basil so I used it with this dish most of the time or a mixture of both. Creamy but not too heavy. Fresh and yummy

leroy kaufman - 2012-05-14 15:23:09

yummy

leroy kaufman - 2012-05-14 15:21:20

One of our favorite recipes. My son is 11 and asks for it often. I also 1 garlic clove to the sauce.

Cindy Long - 2012-04-18 14:07:41

I made this and it was excellent but instead of adding parsley I added fresh steamed broccoli. It was fantastic!

Anne Claire - 2012-01-14 20:56:47