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.


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3 Responses to “Ultimate Stuffed Acorn Squash”

  1. 1

    Heather @ Sugar Dish Me — October 28, 2013 @ 9:08 am

    Ohhh Joanne this is BEAUTIFUL! I love acorn squash as long as I don’t have to peel it because um… annoying. I am totally trying this!!!

  2. 2

    jillmc — October 28, 2013 @ 9:57 am

    Looks great! I have a guest coming for the holidays with several dietary restrictions…gluten, dairy, soy and corn. It is proving to be quite a challenge for me to come up with acceptable recipes. Any hints on adapting the stuffed acorn squash? Would have to eliminate the corn and cheese……thank you!

  3. 3

    Tieghan — October 28, 2013 @ 8:41 pm

    Stuffed squash is my favorite!! This looks and sounds incredible, Joanne!!

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