Delish Dish: Cracked-Pepper Linguine

Sometimes, a girl just needs a little creamy sauce with her noodles. There’s something very “comfort food” about it, but it also walks a fine line of being too heavy and making your stomach ache for the rest of the night. So when I’m in the mood for pasta and cream sauce, I turn to this recipe. Light and easy to make, it doesn’t disappoint. For the batch pictured here, I sauteed some sausage and asparagus beforehand and threw it in as I was mixing the sauce with the pasta. Yum!

Serves 6 (3/4 cup servings)


  • 8 ounces linguine, uncooked
  • 1/4 cup minced onion
  • 2 cloves garlic, minced
  • 1 tablespoon reduced calorie margarine, melted
  • 8 ounces sour cream
  • 1 tablespoon skim milk
  • 1 tablespoon cracked pepper
  • 2 tablespoons freshly grated Parmesan cheese (Alex’s note: you can skip if you don’t have)
  • 1 1/2 tablespoons chopped fresh parsley


  • Cook linguine according to package directions, omitting salt and fat. Drain, set aside and keep warm.
  • Saute onion and garlic in margarine in a small skillet over medium heat until onion is crisp-tender. Set aside.
  • Combine sour cream and milk in a small bowl; stir well.
  • Combine linguine, onion mixture, toss well.
  • Sprinkle with Parmesan cheese and parsley.
  • Serve immediately.

I pulled this recipe out of a magazine years ago–it’s yellowed and spotted now, and the name of the magazine isn’t mentioned anywhere. However, it does have the nutritional information:

Per serving: 193 calories (11% from fat); fat 2.4 g (saturated fat, 0.6 g).

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