Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce
Misha Gravenor Photography
Recipe information
Total Time
30 minutes
Yield
4 Servings
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
Step 1
Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
Step 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.
Step 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.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 563.0 %Calories from Fat 43.7 Fat (g) 27.4 Saturated Fat (g) 11.4 Cholesterol (mg) 104.8 Carbohydrates (g) 53.9 Dietary Fiber (g) 4.9 Total Sugars (g) 5.1 Net Carbs (g) 49.1 Protein (g) 26.6
