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In large skillet, melt butter. Add mushrooms and garlic. Cook over
medium-high heat until vegetables just begin to color. Add broth,
cream, and wine. Cook, stirring occasionally, until sauce reduces
slightly, about 4 minutes.
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Cook pasta in large pot until firm to the bite. Drain; add to skillet
with sauce. Stir in almonds, herbs, lemon peel, and half of cheese.
Sprinkle remaining cheese over top and serve immediately.
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