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Nutrition Facts
Serving Size 1 (198g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup pecorino romano cheese
Calories 377
Calories from Fat 154		(40%)
Amount Per Serving		%DV
	Total Fat 17.2g	26%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 88mg		29%
Sodium 123mg		5%
Potassium 351mg		10%
Total Carbohydrate 46.6g		15%
	Dietary Fiber 3.4g	13%
	Sugars 2.9g
Protein 10.3g		20%
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Pasta With Baby Veggies and Lemon-Parmesan Sauce

Recipe #386911 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Realtor by day, Chef by night
Aug 24, 2009

This fabulous pasta dish comes from a bon appetit magazine but I have modified it to fit our tastes. It originally called for tagliatelle but I make it with whatever pasta shape I have on hand. You're supposed to use baby zucchini and halve them length-wise but if you can't find them, use regular size and slice them on an angle into 1/2 inch thick slices. This will serve 6-8 as a side dish. If you want to make a main meal out of it, add shrimp or sliced chicken breast and it will serve 4-6.

SERVES 8 (change servings and units)

Ingredients

16 ounces tagliatelle pasta noodles
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, thawed (3 cups)
2 teaspoons finely grated lemon peel
1 cup grated pecorino romano cheese
1 cup heavy whipping cream
4 tablespoons fresh lemon juice
1 cup chicken broth (make this with 1 cup of water and 1 bouillon cube)

Directions

1
Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
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.
3
Add beans and lemon peel. Toss 1 minute.
4
Scrape contents of skillet over pasta in pot.
5
Add cheese, cream, lemon juice, and chicken broth. Place over medium-high heat and toss until heated through and sauce coats pasta. Season to taste with salt and pepper.
6
Serve, passing grated cheese at the table.