LibreRecipes

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

Rating

The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.

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

1/3 cup heavy whipping cream

2 1/2 tablespoons fresh lemon juice

Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
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.
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.