Lemony Linguine

Lemony Linguine


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This creamy noodle dish is perfect for a filling dinner. Serve with a side salad and bread.

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  • 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

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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.

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