Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

Name: Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams baby zucchini, trimmed, halved lengthwise; 249 grams package egg and spinach tagliatelle blend or egg fettuccine; 710 milliliters ounces frozen tiny green beans , thawed; 79 milliliters heavy whipping cream; 3 Tbsps fresh lemon juice; 2 teaspoons finely grated lemon peel; 2 Tbsps extra-virgin olive oil; 296 milliliters finely grated Parmesan cheese plus more for passing; 1 medium white onion, halved, thinly sliced

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce is It works best as a main course, and is done in approximately 30 minutes. If you have baby zucchini, egg fettuccine, tiny beans, and a few other ingredients on hand, you can make it. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert.

Instructions

Cook pasta in large pot of boiling saltedwater until just tender.

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Pasta

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Pot

Drain, reserving2 cups cooking liquid. Return pasta to pot.

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Pasta

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Pot

Meanwhile, heat oil in large skillet overmedium heat.

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Cooking Oil

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Frying Pan

Add onion and zucchini;sprinkle with salt and pepper. Sauté untilzucchini is almost tender, about 8 minutes.

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Salt And Pepper

Zucchini

Onion

Add beans and lemon peel. Toss 1 minute.

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Lemon Peel

Beans

Scrape contents of skillet over pasta inpot.

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Pasta

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Frying Pan

Add 1 1/4 cups Parmesan cheese, cream,lemon juice, and 1 cup reserved cookingliquid.

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Parmesan

Lemon Juice

Cream

Place over medium-high heat andtoss until heated through and sauce coatspasta, adding more reserved pasta liquidby 1/4 cupfuls to moisten as needed. Seasonto taste with salt and pepper.

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Salt And Pepper

Pasta

Sauce