Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

Ingredients

• 8 ounces baby zucchini trimmed halved lengthwise
• 8.8 ounce tagliatelle 
• 3 cups green beans frozen thawed
• 0.3 cup cup heavy whipping cream 
• 2.5 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest finely grated
• 2 tablespoons olive oil extra virgin extra-virgin
• 1.3 cups parmesan cheese finely grated plus more for passing
• 1 medium onion white halved thinly sliced

Equipment

• frying pan
• pot

Directions

1. Cook pasta in large pot of boiling saltedwater until just tender.
2. Drain, reserving2 cups cooking liquid. Return pasta to pot.
3. Meanwhile, heat oil in large skillet overmedium heat.
4. Add onion and zucchini;sprinkle with salt and pepper. Sauté untilzucchini is almost tender, about 8 minutes.
5. Add beans and lemon peel. Toss 1 minute.
6. Scrape contents of skillet over pasta inpot.
7. Add 1 1/4 cups Parmesan cheese, cream,lemon juice, and 1 cup reserved cookingliquid.
8. Place over medium-high heat andtoss until heated through and sauce coatspasta, adding more reserved pasta liquidby 1/4 cupfuls to moisten as needed. Seasonto taste with salt and pepper.
9. Serve,passing additional cheese separately.
10. Bon Appétit