Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce
A light and elegant pasta dish combining egg and spinach tagliatelle with tender baby zucchini, green beans, and a creamy lemon-Parmesan sauce. Perfect for a fresh and satisfying meal.
Ingredients
- •1 package egg and spinach tagliatelle blend or egg fettuccine
- •2 tablespoons extra-virgin olive oil
- •1 medium white onion
- •8 ounces baby zucchini
- •8 ounces frozen tiny green beans
- •2 teaspoons lemon peel
- •1¼ cups Parmesan cheese
- •additional Parmesan cheese
- •⅓ cup heavy whipping cream
- •2½ tablespoons fresh lemon juice
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
10 min
- 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.
9 min
- 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.
5 min
