Lemony Linguine

I’ll be making Lemony Linguine tonight.


* one 16-oz. box linguine
* 1 C. heavy cream
* 1/2 C. freshly shredded Parmesan cheese
* juice of 1 lemon
* 2 tsp. lemon pepper
* 2 Tbs. unsalted butter
* one 10-oz. container sliced white mushrooms


Cook linguine according to package instructions. While it is cooking, pour heavy cream into a saucepan over medium heat. Add Parmesan and stir until it melts into the cream. Stir in lemon juice and lemon pepper, then turn heat to lowest setting.

In a skillet, melt butter and add mushrooms. Cook and stir for about 1 minute, then take off heat before mushrooms get watery.

Drain pasta when done and put into a large bowl. Pour sauce and mushrooms over pasta, then toss to coat. Top with Parmesan and serve.

This sounds sooo good. I can see adding some capers to it. Lemon and capers together always get me.