Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

This easy pasta gets a flash of green from zucchini and green beans. The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.
4 SERVINGS

April 2009

INGREDIENTS

  • 2 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

PREPARATION

  • 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.