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Creamy Lemony Linguine

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By Deana Gunn and Wona Miniati

Posted April 13th, 2009

This article is reprinted with permission from Cooking with All Things Trader Joe's, by Deana Gunn, (2008, Brown Bag Publishing, LLC)

Cooking with All Things Trader Joe's

Servings:	6
Author Notes:	Linguine flavored with mushrooms and a zingy lemon pepper cream sauce is a nice side dish for chicken or meat, or can even be a main entree in itself. Serve with a green salad or Caesar salad. This recipe doesn't rely on seasonal ingredients and is a snap to make. The Trader Joe's lemon-pepper seasoning gives it a tasty kick without being overpowering. We can't guarantee good results using other brands of lemon-pepper seasoning which may have peculiar aftertastes according to one of our testers.
Ingredients:	16 ounces linguine pasta 1 cup heavy cream or whipping cream 1/2 cup freshly shaved Parmesan cheese juice of 1 lemon (2 tablespoons) 2 teaspoons trader Joe's lemon pepper seasoning 2 tablespoons unsalted butter 10 ounce container of sliced white mushrooms
Instructions:	Prep and Cooking Time: 15-20 Minutes 1. Prepare linguine according to package directions. 2. While linguine cooks, prepare the sauce. In a small saucepan over medium heat, pour in heavy cream and add Parmesan, stirring until Parmesan is melted into the cream. Stir in lemon juice and lemon-pepper. Turn heat to lower setting while you prepare mushrooms. 3. In a hot skillet, melt the butter and add the mushrooms. Cook for 1 minute, stirring constantly, and take off the heat before the mushrooms give off any water. You want to keep the mushrooms plump and firm, not stewed and shrunken. 4. Drain pasta when done and place in a large bowl. Pour sauce over pasta, add mushrooms, and toss together until sauce is evenly distributed. 5. Top with more Parmesan and serve.