Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce
Photo by Misha Gravenor

Ingredients

  • 2 ½ tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion
  • 1/3 cup heavy whipping cream
  • 1 lemon peel
  • plus more for passing
  • 8 ounces baby zucchini
  • + 3 more ingredients
    • 1 ¼ cups finely grated Parmesan cheese
    • 8 ounces frozen tiny green beans
    • 1 8.8-ounce package tagliatelle blend or egg fettuccine egg and spinach

Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot. 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. Add...

View full recipe at Epicurious

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