Penne With Mushroom-Herb Sauce: Surprisingly Fresh

I have made this once before, and I must say that it tasted better this time.
All you do is saute your mushrooms in some olive oil; mushrooms absorb a lot of oil, so go easy on it. Meanwhile, bring some water to a boil. Add garlic and marjoram and cook for an extra couple minutes. Then add some dry white wine and cook just until it's evaporated. By now your water should be boiling, so add your penne and cook for ten minutes. Add about a third of a cup of cream and cook just until it starts to thicken. Once it's thickened, add a quarter cup of Parmesan cheese and the juice and zest of half a lemon. By now your pasta should be done, so drain the pasta, put it into a bowl, and pour your sauce over it, toss it to coat, and add another one quarter cup of Parmesan to the top. Serve it with some sort of vegetable; I personally used green beans, but any will do.
Last time, I didn't serve this with vegetables and Will was less than pleased. This time, not only did he appreciate the freshness of the sauce, he also liked the way the green beans complemented the pasta with minimum overpowering.