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.
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.