Wednesday, August 18, 2010

Linguine in Lemon Cream Sauce

This was dinner tonight, and it was good. I ended up using a whole lemon for the juice since I used whole wheat pasta and it needed a bit more than regular pasta probably would. I served it with garlic bread, and if I had the greens I would have fixed a salad too.

Linguine in Lemon Cream Sauce
The Italian version of this dish calls for heavy cream, which we've replaced with equally rich-tasting light cream cheese
Serves 4

8 oz dry linguine
1/2 cup light cream cheese
2 Tbsp olive oil
1 lemon, juiced and 1 Tbsp zest grated
1/2 cup chopped parsley

Cook linguine according to package directions in a pot of boiling salted water.

Warm cream cheese, oil and 2 Tbsp lemon juice in saucepan over low heat.

Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooked water into cream cheese mixture. Add pasta, lemon zest and parsley; toss to coat. Season with salt and pepper.

Per 1 cup serving: 343 cal; 11 g prot; 14 g total fat (5 g sat fat); 45 g carb; 21 mg chol; 294 sod; 2 g fiber; 4 g sugars
Vegetarian Times September 2010

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