Creamy, Lemony Linguini
August 8, 2012
Similar to my Zucchini Spaghetti recipe, this dish is light enough to be guilt-free, yet tasty enough to hit the spot!
Ingredients
- Linguini
- Light or fat-free CREAM CHEESE
- Lemon zest
- Garlic (optional)
- Parsley, chives or herb of choice (optional)
- Oil
- S&P
Preparation
(I’m gonna let y’all decide on your own measurements. I usually just throw stuff in until it tastes right!)
- Cook the linguini until al dente in salted, boiling water (8-10 minutes).
- Drain the cooked pasta and reserve about 1 cup of the starchy pasta water.
- In a large pan, heat the oil and saute the garlic for about 2 minutes.
- 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 →
STARCH: a gastroblog 
That sounds so good – perfect for the weather this week. I never think of garlic as optional, though.
Haha, yeah, garlic is not optional in my kitchen, either, but I figure some people may not like it.
Yum….looks so good and light. It is a perfect time of the year to enjoy this..as 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!
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!