Roasted Asparagus and Mushroom Pasta in Lemon-Cream Sauce

INGREDIENTS

1 lb

asparagus, tough ends snapped off

3 cups

whole mushrooms, thickly sliced

5 cloves

garlic, minced or pressed

1 tbsp

lemon zest

1/4 cup

strained lemon juice

2 tbsp

extra-virgin olive oil

1/4 tsp

coarsely ground black pepper

1/2 tsp

kosher salt

1/4 tsp

Creole or coarse-grain mustard

8 oz

uncooked linguine

recipe Guiltless Alfredo Sauce

Optional: Grilled chicken breast or sauteed shrimp