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

Super quick and easy. Delicious and refreshing. I used go veggie garlic and chive cream cheese and zucchini and squash ribbons for pasta. added mushrooms too.

Angela Contento - 2015-05-21 23:15:28

This is awesome because I have cream cheese but no heavy cream. :)

Victoria - 2015-04-16 23:09:51

Substitute Greek yogurt for the cream cheese. :-)

Bev - 2015-04-16 10:20:37

Pasta

Tracey - 2015-04-15 21:58:43

I loved this dish. I used vegan cream cheese instead of real cream cheese, and it was wonderful. My family loved it. I happened to serve it with the "Brussels Sprouts, Radicchio, and Pickled Red Onion Salad", which actually paired really well.

Deborah Sakamoto - 2015-01-19 07:21:12

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