Ingredients:
- 1 box angel hair pasta
- 2 jars Ragu Roasted Garlic Alfredo Sauce
- 1 carton whole white mushrooms
- 1 lemon
- 1 carton grape tomatoes
- garlic
- Italian seasoning
- oil
- lemon pepper seasoning
Procedure:
- Pasta–>
- Bring one large pot of water to boil. Add salt and a bit of oil so pasta won’t stick.
- Cook pasta for 5-7 minutes.
- Drain.
- Sauce–>
- Slice mushrooms. Squeeze healthy amount of lemon juice onto slices.
- Cut tomatoes in half. Squeeze healthy amount of lemon juice onto tomatoes.
- Saute garlic in large pan. Add mushrooms and tomatoes. Saute until tender.
- Add alfredo sauce. Add Italian seasonings and lemon pepper to desired taste.
- Reduce heat and let simmer 5 minutes.
- Stir in remaining lemon juice.
- Reduce to low heat. Stir continuously for two minutes.
- Combine–>
- Add pasta and sauce together and toss. Top with fresh parmesan, romano or mozzarella if desired.
I fixed this pasta with asparagus (cooked in lemon) and grilled salmon (for pescatarians) or grilled chicken (for meat-eaters). Dry rub the meat with lemon pepper, garlic powder, seasoning salt, and Italian seasoning. Sprinkle with lemon juice. Allow to sit for 10 minutes. Then grill.
I also cooked the famous garlic bread, and so that all flavors would blend, I added a dab of lemon juice and lemon pepper to the mixture for the bread. If you know the recipe, you know what I mean. If not, you have not earned the right to know it. 
