Linquine in Lemon Cream Sauce

Here’s a very quick recipe from Vegetarian Times Magazine.  With only five ingredients, it can be whipped up in no time for spur-of-the-moment guests or a on tired evening after work.

While cooking a pound of linguine, warm over low heat:  1 cup of soy cream cheese, 1 tbsp of olive oil, and juice of one lemon in a saucepan.

Drain pasta reserving 1/2 cup of water.  Mix the 1/2 cup of water into cream sauce.  Put pasta, sauce, and parsley  in a big serving bowl and toss to coat, salt and pepper to taste.  As always, Parma is good on anything!

Makes 8 servings.  Weight Watchers Points Plus value:  8

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