Tagliatelle With Vegetables and Lemon-Parmesan Sauce

Ingredients

• 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

Directions

1. 1

   Cook pasta in large pot of boiling salted water until just tender.

2. 2

   Drain, reserving 2 cups cooking liquid.

3. 3

   Return pasta to pot.

4. 4

   Meanwhile, heat oil in large skillet over medium heat.

5. 5

   Add onion and zucchini; sprinkle with salt and pepper.

6. 6

   Sauté until zucchini is almost tender, about 8 minutes.

7. 7

   Add beans and lemon peel. Toss 1 minute.

8. 8

   Scrape contents of skillet over pasta in pot.

9. 9

   Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid.

10. 10

    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.

11. 11

    Season to taste with salt and pepper.

12. 12

    Serve, passing additional cheese separately.