Categories: dinner, pasta

Ingredients

• 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

Directions

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

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

3. 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.

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