Linguine in Lemon Cream Sauce

Cover recipe- Vegetarian Times,  Linguine in Lemon Cream Sauce: September 2010

The theme of the current Vegetarian Times magazine this month is “Healthy Comfort Food.”  Its’ always reassuring to see this sort of thing as we begin to approach the cooler months.  They’re featuring “cooking with apples,” “secrets to homemade hummus,” and “ten 5-ingredient pasta dinners.”  The Linguine in Lemon Cream Sauce cover recipe is one of those 5 ingredient dinners, and it takes less than 30 minutes to prepare.  The Veg Times folks are determined to show home cooks that while noodles and jarred sauce are pretty easy to whip up, you can just as easily make something more memorable.   They go so far as to say that the flavor combinations they’re sharing in this month’s magazine are enticing entrees that you’d be proud to serve at a dinner party.

Other pasta recipes included in the magazine:  Rotelle w/ Tomato-Tofu Carbonara & Fresh Basil, Orecchiette w/ Gorgonzola & Walnuts, Casareccia w/ Zucchini & Fresh Basil, Pappardelle w/ Artichokes & Arugula, Orzo Lentil Pilaf w/ Feta, Spaghetti w/ Fresh Tomato Sauce, and Farfalle w/ Caramelized Onions and Broccoli. Read below to see what I thought of the linguine cover recipe.

Print Print Recipe

Linguine in Lemon Cream Sauce

Yield: 4 servings

Prep Time: 20 min

Cook Time: 20 min

Ingredients:

8 ounces dry linguine
1/2 cup light cream cheese
2 Tbsp. olive oil
1 lemon, juiced and 1 Tbsp. zest grated
1/2 cup chopped parsley

Directions:

1.  Cook linguine according to package directions in pot of boiling, salted water.
2.  Warm cream cheese, oil and 2 Tbsp. lemon juice in saucepan over low heat.
3.  Drain pasta, reserving 1/2 cup of 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.

Tips:

*Since the recipe instructed to juice the whole lemon, I ended up putting the juice from the whole lemon in my sauce.  It ended up to be a bit lemony, which my 9 year old informed me.  I'm guessing if you only put the 2 Tbsp. of lemon juice in the sauce that it will be just perfect.
*One complaint- too much parsley.  A couple of Tablespoons (rather than 1/2 cup) would be plenty.
*You can get 4 fairly generous servings out of this dish.  Serve it up with a hearty salad (and maybe bread) and everyone will be happy.

Nutritional Information per serving:
Serving size: 1 cup
Calories per serving: 343
Fat per serving: 14g
Saturated Fat per serving: 5g
Sugar per serving: 4g
Sodium per serving: ,span class="sodium">294g
Fiber per serving: 2g
Protein per serving: 11g
Cholesterol per serving: 21mg
Carbohydrates per serving: 45g


Source:
  Vegetarian Times, September 2010

The results:

You know how sometimes a recipe says it’s going to take less than 30 minutes but it really takes much longer?  This recipe is true to its word.  It was easy to make and took very little time to put together. We loved it.

Did this recipe deserve the cover spotlight?

Yes!  It was a smashing success in our house.  We all enjoyed, and I thought it was a good example of healthy comfort food– that takes less than 30 minutes to prepare.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

10 Responses to “White Pizza with Broccoli and Mushrooms”

  1. 1

    Katie @ goodLife {eats} — April 6, 2010 @ 6:36 am

    I can’t wait to try this one. We have lots of broccoli growing in our garden and I bought some mushrooms because they were on sale. Maybe tonight!

  2. 2

    teresacooks — April 6, 2010 @ 8:09 am

    Wow, your picture makes me want to try this recipe – it’s better than theirs. I get the magazine and rarely cook out of it. I make pizza all the time with artisan bread in five dough. . . I’ll try this on Friday. Thanks!

  3. 3

    Phoo-d — April 6, 2010 @ 8:15 am

    I love this magazine! I’ve been buying it off the shelf for the past three months and have made so many delicious recipes from it that I really need to get a subscription. (The food styling is beautiful too.) This pizza looks like a wonderfully healthy alternative to our typical pepperoni and mozzerella.

  4. 4

    julia — April 7, 2010 @ 3:34 pm

    2 our of the 3 veggies my husband will eat: mushrooms and broccoli. And of course we like pizza! Yum, looks great!

  5. 5

    Jen @ My Kitchen Addiction — April 7, 2010 @ 9:14 pm

    I made this recipe, too… and we loved it! Great choice.

  6. 6

    Valen — April 8, 2010 @ 12:38 pm

    Oh my gosh this looks so delicious! And healthy too!

  7. 7

    Carol Engstrom — April 8, 2010 @ 2:30 pm

    This veggie recipe looks super good and healthy too! I definitely want to try this.

    Great picture!

  8. 8

    Sue — April 10, 2010 @ 9:30 am

    That looks and sounds absolutely delicious! Thanks so much for sharing *Ü*

  9. 9

    LilSis — April 20, 2010 @ 9:56 pm

    I can’t wait to try this recipe. I love a good white pizza with veggies!

  10. 10

    Amanda — August 24, 2010 @ 3:39 pm

    I made this and it was yummy, but next time I think I will saute the garlic first. With the recipe it just sort of floats around in the sauce and doesn’t get cooked. Love the blog!!

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