Tagliatelle With Vegetables and Lemon-Parmesan Sauce Recipe #380379
Superb for a meatless Monday dinner.
by TheBeave
30 min |
SERVES 4
- 16 ounces tagliatelle pasta noodles
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, halved, thinly sliced
- 8 ounces zucchini, trimmed, halved lengthwise
- 8 ounces frozen green beans, thawed (3 cups)
- 2 teaspoons grated lemon peel
- 1 1/4 cups grated parmesan cheese
- 1/3 cup heavy whipping cream
- 2 1/2 tablespoons fresh lemon juice
- 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.
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5 stars