Tagliatelle With Vegetables and Lemon-Parmesan Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Superb for a meatless Monday dinner. 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. Cook pasta in large pot of boiling salted water until just tender.
2. Drain, reserving 2 cups cooking liquid.
3. Return pasta to pot.
4. Meanwhile, heat oil in large skillet over medium heat.
5. Add onion and zucchini; sprinkle with salt and pepper.
6. Sauté until zucchini is almost tender, about 8 minutes.
7. Add beans and lemon peel. Toss 1 minute.
8. Scrape contents of skillet over pasta in pot.
9. Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid.
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. Season to taste with salt and pepper.
12. Serve, passing additional cheese separately.
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