Monday, August 16, 2010

Meatless Monday - Linguine in Lemon Cream Sauce

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.

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