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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

Ingredients

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)

Method

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

Judgement

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.

Labels

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Comments

  1. Ms.ChitchatAugust 17, 2010 at 8:22 AM

    Lovely looking pasta. Simple and quick.Bookmarked.

    ReplyDelete
  2. Katie ZellerAugust 18, 2010 at 1:29 AM

    Yum! Lemon and cream cheese... Perfect, light, summer-y

    ReplyDelete
  3. AbiAugust 18, 2010 at 9:35 AM

    @Ms.Chitchat- Thanks!
    @Katie- thank you Katie for hosting the event.

    ReplyDelete
  4. The Food HunterAugust 20, 2010 at 5:09 PM

    Interesting pasta dish using cream cheese

    ReplyDelete
  5. ClaudiaAugust 21, 2010 at 7:48 PM

    This sounds so simple, and yet delicious. I'm going to love it, I know.

    ReplyDelete
  6. AbiAugust 22, 2010 at 12:58 PM

    @The Food Hunter: exactly what drew me to this recipe!
    @ Claudia- thanks!

    ReplyDelete

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