Linguine in Lemon Cream Sauce

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

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

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

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.

Serves 4.

From Vegetarian Times magazine, Sept. 2010, p. 28.