Tonight’s menu included: Creamy Lemon Linguine, Grilled Chicken and a large green salad with homemade croutons. The recipe for the Creamy Lemon Linguine came from the cookbook “Cooking with T.”
1 (16 ounce) box or bag of linguine (I used spaghetti)
1 cup heavy cream
1/2 cup freshly shredded Parmesan Cheese
Juice of 1 lemon (about 2 tablespoons)
2 teaspoons Lemon Pepper
2 tablespoons butter, unsalted
1 (10 ounce) container sliced white mushrooms
Prepare the linguine according to package directions. While the linguine cooks, prepare the sauce. In a small saucepan over medium heat pour in the cream and add the Parmesan cheese. Stir until the cheese is melted into the cream. Stir in the lemon juice and the lemon pepper.
Turn the heat to low setting and prepare the mushrooms. In a hot skillet, melt the butter and add mushrooms. Cook for 1 minute, stirring constantly and take off heat before mushrooms give of any water. You want them plump when you add them to the sauce. (I left them out of the sauce and served them on the side as my son is not a huge fan of mushrooms) Drain the pasta when done and place in a large bowl. Pour sauce over pasta (add the mushrooms if you like) and toss together until sauce is evenly distributed. Enjoy!