Lemony light Pasta

No man is lonely eating spaghetti; it requires so much attention- Christopher Morley
This month’s Vegetarian Times had some truly interesting and simple pasta recipes and this, is the adapted version of one such recipe.No stories, just a simple recipe with VT version in red
8oz spaghetti (I used whole wheat, fettucine)
3/4 cup whipped cream cheese (1/2 cup)
2 tbsp olive oil plus extra for the pasta
juice and zest from one lemon
chopped parsley
1/2 cup grated sharp cheddar (omitted)
salt for the sauce
pepper to taste (I added quite a bit)
Cook the spaghetti according to instructions with olive oil and salt
In a pan, heat 2 tbsp olive oil, cream cheese and about one tbsp of lemon juice- once the cheese is in a saucy consistency, switch the heat off. Add the pasta (I did add a bit of pasta water), rest of the lemon juice, lemon zest, parsley and cheddar.
Serve hot
A beautiful light pasta meal you will enjoy all through the year. Now come on- are you trying to telling me that it can get better than this?!
This light pasta is off to Thyme For Cooking who is hosting the Presto Pasta Night this week.

6 thoughts on “Lemony light Pasta

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