Tagliatelle With Vegetables and Lemon-Parmesan Sauce

TheBeave's Note:

Superb for a meatless Monday dinner.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Servings: 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 ¼ cups grated parmesan cheese
• 1⁄3; cup heavy whipping cream
• 2 ½ 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.