Pasta With Baby Veggies And Lemon-parmesan Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 16 ounces tagliatelle pasta noodles
• 2 tablespoons extra virgin olive oil
• 1 medium 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)

Recipe

• 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.