Linguine in Lemon Cream Sauce

This one was a hit with the wee one!  With only 5 ingredients, I think it's going to become a staple for us.  I think it would be good with a chopped up clove of garlic, too!

(from Vegetarian Times)
Ingredients:

• 8 oz. dry linguine
• 1/2 cup light cream cheese
• 2 Tbs. olive oil
• 1 lemon, juiced and 1 Tbs. 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 Tbs. lemon juice in saucepan over low heat.

3. Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into cream cheese mixture.  (Don't skimp on this part - I cut back the water by half because it seemed like too much and the pasta was a little to thick/dry.)  Add pasta, lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired.