- 3 1/2 tablespoons butter
- 8 ounces small white button mushrooms
- 1 clove garlic, crushed
- 2 teaspoons fresh tarragon, finely chopped
- Salt and freshly ground black pepper
- 1 1/4 cups heavy cream
- 1 teaspoon grated lemon zest
- 1/2 cup freshly grated Parmesan cheese
- 1 pound penne
Melt the butter in a frying pan. Add the mushrooms and sauté gently for about 1 minute. Add the garlic and cook for 30 seconds. Add the tarragon, salt and pepper, cream and lemon zest. Stir over low heat for 2 minutes. Add the Parmesan cheese and cook gently for 3 minutes, until the mixture thickens slightly.
Cook the pasta in boiling salted water until al dente. Drain and stir into the sauce. Serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
843 calories; 44g total fat; 139mg cholesterol; 272mg sodium; 80g carbohydrates; 4g fiber; 33g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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