Preparation

• 1. Heat olive oil over medium high heat and cook garlic and mushrooms until mushrooms are tender.
  2. Stir in wine (or broth) and cook until wine has almost evaporated. Add heavy cream and simmer 5 minutes.
  3. Meanwhile, cook pasta according to package directions (do not rinse).
  4. Remove from heat and stir in parmesan cheese, and lemon zest until smooth.
  5. Toss with pasta. Top with parsley and extra parmesan cheese if desired.