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
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.
Per 1 serving: 343 calories
In my opinion this was a fast and simple recipe. It also had that hint of summertime in it with the lemons :)
And don't forget your special helpers when making it :)