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


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


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.


*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

  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 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

9 Responses to “Linguine in Lemon Cream Sauce”

  1. 1

    Jen @ My Kitchen Addiction — August 17, 2010 @ 7:49 pm

    I’m jealous that you already have the September issue of VT… Mine hasn’t arrived yet! The good thing is, now I know that the cover recipe is worth trying. It looks incredible!

  2. 2

    Sues — August 19, 2010 @ 11:17 am

    I love healthy comfort food!! And I totally say this every single time, but yours is so much prettier than the original! :)

  3. 3

    Barbara Bakes — August 19, 2010 @ 7:15 pm

    I made this tonight and my family loved it. So glad you shared it.

  4. 4

    Nancy L — August 20, 2010 @ 9:54 pm

    Looks wonderful! And so simple!

  5. 5

    DianasaurDishes — August 24, 2010 @ 12:39 pm

    Oh wow, I’m definitely giving this a try. Lemon cream sauce is my favorite on pasta. Looking forward to seeing you and catching up at IFBC!

  6. 6

    Megan — September 1, 2010 @ 10:06 am

    I’m having this for dinner tonight. Barbata made me do it!

  7. 7

    Jamie — September 7, 2010 @ 10:50 am

    I just saw this recipe over at Barbara Bakes blog and I wanted to check out your culinary covers. What a great idea! This looks like a perfect weeknight meal that my family would love. I will be putting this on my menu plan soon.

  8. 8

    cheryl — November 24, 2010 @ 11:49 am

    This looks great and easy. I am going to use Tofutti soy cream cheese as I can’t do dairy and I’m not a fan of parsley which I sometimes replace with cilantro, though with cream cheese and lemon, maybe not!

  9. 9

    Kate — January 8, 2011 @ 12:51 pm

    Thank you for posting a review of this recipe! I usually try to use recipes that I know ahead of time will work like they should (not always the case with magazine/book recipes), but I was curious to try this one when I was flipping through my VT magazine. It’s nice to know that it is a good one!

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