Lemon Pasta

 Lemon pasta

• 1 lb linguini
• 2 teaspoons grated lemon zest
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/2 cup heavy whipping cream (half and half or whole milk can sub)
• 8 oz skim ricotta or cream cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup grated Parmesan cheese
• Parsley for garnish
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Instructions

1. Prepare pasta according to package directions without adding any salt. Drain, reserving 1/2 cup of cooking liquid.
2. Place reserved cooking liquid, lemon zest, lemon juice, cream and ricotta cheese in a blender. Process until smooth.
3. Heat a deep skillet over medium heat.
4. Add the sauce to the pan. Whisk in Parmesan cheese and stir. Continue to heat sauce for 1- 2 minutes or until sauce begins to thicken. Add in pasta, tossing to coat.