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Creamy, Lemony Linguini

August 8, 2012

Cream cheese, lemon zest, linguini pasta

Similar to my Zucchini Spaghetti recipe, this dish is light enough to be guilt-free, yet tasty enough to hit the spot!


  • Linguini
  • Light or fat-free CREAM CHEESE
  • Lemon zest
  • Garlic (optional)
  • Parsley, chives or herb of choice (optional)
  • Oil
  • S&P


(I’m gonna let y’all decide on your own measurements.  I usually just throw stuff in until it tastes right!)

  1. Cook the linguini until al dente in salted, boiling water (8-10 minutes).
  2. Drain the cooked pasta and reserve about 1 cup of the starchy pasta water.
  3. In a large pan, heat the oil and saute the garlic for about 2 minutes.
  4. Add the pasta to the pan, scoop in some cream cheese, lemon zest (not too much, 1 Tbs), and add some fresh herb. Mix well, add about half the reserved pasta water so everything comes together smoothly (you can always add a little more if needed–the pasta will really thicken up so you may need more later).
4 Comments leave one →
  1. akagracie permalink
    March 14, 2012 8:17 pm

    That sounds so good – perfect for the weather this week. I never think of garlic as optional, though.

  2. Kristine Waggoner permalink*
    March 14, 2012 8:25 pm

    Haha, yeah, garlic is not optional in my kitchen, either, but I figure some people may not like it.

  3. Tam permalink
    March 15, 2012 7:07 pm

    Yum….looks so good and light. It is a perfect time of the year to enjoy the heavier sauces remind me of “comfort” and “cold weather” food. I made a pasta primavera last night that was great…it had tons of veggies in it and pesto…it was good!

  4. Kristine Waggoner permalink*
    March 15, 2012 9:27 pm

    Hey Tam 🙂 Thanks for your comment! Send me your pasta primavera recipe… I’ve never made it and it sounds like something Eric would like to eat!

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