Tagliatelle With Baby Vegetables And Lemon Parmesan Sauce Recipes
PASTA WITH BABY VEGGIES AND LEMON-PARMESAN SAUCE
This fabulous pasta dish comes from a bon appetit magazine but I have modified it to fit our tastes. It originally called for tagliatelle but I make it with whatever pasta shape I have on hand. You're supposed to use baby zucchini and halve them length-wise but if you can't find them, use regular size and slice them on an angle into 1/2 inch thick slices. This will serve 6-8 as a side dish. If you want to make a main meal out of it, add shrimp or sliced chicken breast and it will serve 4-6.
Provided by Realtor by day
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 377.4, Fat 17.2, SaturatedFat 8.1, Cholesterol 88.6, Sodium 123.8, Carbohydrate 46.6, Fiber 3.4, Sugar 2.9, Protein 10.3
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