ingredients:
8 ounces dry linguine
1/2 cup light cream cheese
2 Tbsp. olive oil
approx. 1/2 lemon, juiced and 1 Tbsp. zest grated (i skipped the zest)
1/2 cup chopped parsley (i used 1/4c. instead & it was more than enough)
instructions:
1. Cook linguine according to package directions in pot of boiling, salted water.
2. Warm cream cheese, oil and 2 Tbsp. lemon juice in saucepan over low heat.
3. Drain pasta, reserving 1/2 cup of cooking water. Stir reserved cooking water into cream cheese mixture. 4. Add pasta, lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired.
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