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Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

Name: Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce
Cuisine: italian
Ingredients: 1 8.8-ounce package egg and spinach tagliatelle blend or egg fettuccine; 2 tablespoons extra-virgin olive oil; 1 medium white onion, halved, thinly sliced; 8 ounces baby zucchini, trimmed, halved lengthwise; 8 ounces frozen tiny green beans (3 cups), thawed; 2 teaspoons finely grated lemon peel; 1 1/4 cups finely grated Parmesan cheese plus more for passing; plus more for passing; 1/3 cup heavy whipping cream; 2 1/2 tablespoons fresh lemon juice

A small grocery run gets this on the table.

Ingredients

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directions

1.
Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
2.
Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Sauté until zucchini is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.
3.
Scrape contents of skillet over pasta in pot. Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid. Place over medium-high heat and toss until heated through and sauce coats pasta, adding more reserved pasta liquid by 1/4 cupfuls to moisten as needed. Season to taste with salt and pepper. Serve, passing additional cheese separately.

Recipes sourced from Epicurious.com.

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