Ingredients

1 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

Description

The Pasta Cooking Liquid Helps Turn The Cheese, Cream, And Sautéed Vegetables Into An Incredible Sauce.

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