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Roasted Asparagus and Mushroom Pasta in Lemon-Cream Sauce

kept bytsbell
recipe byOur Best Bites

Serves 6-8


1 lb. asparagus, tough ends snapped off
3-4 cups whole mushrooms, thickly sliced
5-6 cloves garlic, minced or pressed
1 tablespoon lemon zest
1/4 cup strained lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon Creole or coarse-grain mustard
8 ounces uncooked linguine
1 recipe Guiltless Alfredo Sauce
Optional: Grilled chicken breast or sauteed shrimp



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