Tagliatelle With Baby Vegetables And Lemon-Parmesan Sauce Recipe

Name: Tagliatelle With Baby Vegetables And Lemon-Parmesan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 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; plus more for passing; 1/3 cup heavy whipping cream; 2 1/2 tablespoons fresh lemon juice

Servings: persons

1 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
plus more for passing
1/3 cup heavy whipping cream
2 1/2 tablespoons fresh lemon juice

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. Saute until zucchini is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.
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.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 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, and more.

Yes, Tagliatelle With Baby Vegetables And Lemon-Parmesan Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tagliatelle With Baby Vegetables And Lemon-Parmesan Sauce

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