Linguine in Lemon Cream Sauce

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

1. Cook linguine according to package directions in pot of boiling salted water.
2. Warm cream cheese, oil, and 2 Tbs.
3. lemon juice in saucepan over low heat.
4. Drain pasta, reserving 1/2 cup cooking water.
5. Stir reserved cooking water into cream cheese mixture.
6. Add pasta, lemon zest, and parsley; toss to coat.
7. Season with salt and pepper, if desired.

linguine, light cream cheese, olive oil, lemon, parsley

Taken from www.vegetariantimes.com/recipe/linguine-in-lemon-cream-sauce/ (may not work)