I'm posting this because it was our Meatless Monday meal, but we didn't really like it. Something about the cream cheese and lemon combination just didn't sit well. I added some roasted asparagus hoping it might help. Eh. Maybe too much lemon? Your family might enjoy it more than we did, though, so here it is.
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
Cook linguine according to package directions in pot of boiling salted water.
Warm cream cheese, oil, and 2 Tbs 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.