Name: Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce
Prep time: 30 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 2 8.8-ounce package egg and spinach tagliatelle blend or egg fettuccine; 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 (3 cups), thawed; 2 teaspoons finely grated lemon peel; 1 1/4 cups finely grated Parmesan cheese plus more for passing; 1/3 cup heavy whipping cream; 2 1/2 tablespoons fresh lemon juice

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Misha Gravenor Photography

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