14 ounces dry linguine
1/2 cup light cream cheese
2 Tablespoons olive oil
2 Tablespoons 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
1/2 cup of cooking water. Stir reserved cooking water into
cream cheese mixture. Add pasta, lemon zest and parsley
and toss to coat. Season with salt and pepper, if desired.
Makes about 4 to 5 servings.
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