Servings: Yield: 4. Serving Size; 1 PREP TIME: 10 minutes. COOK TIME: 20 minutes. TOTAL TIME: 30 minutes

1 lb linguini 1 lb linguini
2 teaspoons grated lemon zest 2 teaspoons grated lemon zest
1/2 cup fresh lemon juice (about 3 lemons) ½ cup fresh lemon juice (about 3 lemons)
1/2 cup heavy whipping cream ½ cup heavy whipping cream
8 oz skim ricotta cheese 8 oz skim ricotta cheese
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon pepper ½ teaspoon pepper
1/3 cup grated Parmesan cheese ⅓ cup grated Parmesan cheese
Parsley for garnish Parsley for garnish

Instructions
Prepare pasta according to package directions without adding any salt. Drain, reserving ½ cup of cooking liquid.
Place reserved cooking liquid, lemon zest, lemon juice, cream and ricotta cheese in a blender. Process until smooth.
Heat a deep skillet over medium heat.
Add the sauce to the pan. Whisk in Parmesan cheese and stir. Continue to heat sauce for 1 to 2 minutes or until sauce begins to thicken. Add in pasta, tossing to coat.

Nutrition Information  Nutrition Information
Amount Per Serving:  Amount Per Serving:
Calories; 387  Calories; 387
Total Fat: 17g  Total Fat: 17g
Saturated Fat: 10g  Saturated Fat: 10g
Trans Fat: 0g  Trans Fat: 0g
Unsaturated Fat: 5g  Unsaturated Fat: 5g
Cholesterol: 52mg  Cholesterol: 52mg
Sodium: 744mg  Sodium: 744mg
Carbohydrates: 44g  Carbohydrates: 44g
Fiber: 2mg  Fiber: 2mg
Sugar: 6g  Sugar: 6g
Protein: 16g  Protein: 16g