Pasta With Baby Veggies and Lemon-Parmesan Sauce

Realtor by day, Chef by night's Note:

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.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 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.