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<blockquote data-quote="moreluck" data-source="post: 589640" data-attributes="member: 1246">Pasta With Baby Veggies and Lemon-Parmesan Sauce &nbsp;This fabulous pasta dish comes from a bon appetit magazine.&nbsp;<ul>
<li data-xf-list-type="ul">16 ounces tagliatelle pasta noodles</li>
<li data-xf-list-type="ul">2 tablespoons extra-virgin olive oil</li>
<li data-xf-list-type="ul">1 medium white onion, halved, thinly sliced</li>
<li data-xf-list-type="ul">8 ounces baby zucchini, trimmed, halved lengthwise</li>
<li data-xf-list-type="ul">8 ounces frozen tiny green beans, thawed (3 cups)</li>
<li data-xf-list-type="ul">2 teaspoons finely grated lemon peel</li>
<li data-xf-list-type="ul">1 cup grated pecorino romano cheese</li>
<li data-xf-list-type="ul">1 cup heavy whipping cream</li>
<li data-xf-list-type="ul">4 tablespoons fresh lemon juice</li>
<li data-xf-list-type="ul">1 cup chicken broth (make this with 1 cup of water and 1 bouillon cube)</li>
</ul>
<ol>
<li data-xf-list-type="ol">Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Add beans and lemon peel. Toss 1 minute.</li>
<li data-xf-list-type="ol">Scrape contents of skillet over pasta in pot.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Serve, passing grated cheese at the table.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 589640, member: 1246"] Pasta With Baby Veggies and Lemon-Parmesan Sauce This fabulous pasta dish comes from a bon appetit magazine. [LIST] [*]16 ounces tagliatelle pasta noodles [*]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, 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) [/LIST][LIST=1] [*]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 beans and lemon peel. Toss 1 minute. [*]Scrape contents of skillet over pasta in pot. [*]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. [*]Serve, passing grated cheese at the table. [/LIST] [/QUOTE]

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