Vegetarian

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce takes several minutes to prepare.

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce takes several minutes to cook.

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce makes 4 servings.

The ingredients for Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce are:

1 8-ounce package whole wheat tagliatelle or fettuccine (I used 8 oz homemade whole wheat fettuccine)
4 tsp extra-virgin olive oil
1 medium white onion, halved, thinly sliced
12 ounces baby zucchini, trimmed, halved lengthwise (I used regular, halved and sliced thin)
8 ounces frozen tiny green beans (3 cups), thawed (I used fresh blanched beans)
2 teaspoons finely grated lemon peel
1 1/3 ounces finely grated Parmesan cheese*

1/3 cup fat free half & half
2 1/2 tablespoons fresh lemon juice

Here is how you make Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce:

Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot. Meanwhile, heat 2 tsp oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Saut? 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 Parmesan cheese, half and half, 2 tsp oil, lemon juice, and 1 cup** reserved cooking liquid (**start with 1/2 cup cooking liquid first). Place over medium-high heat and toss until heated through and sauce coats pasta, adding more reserved pasta liquid by 1/4 cupfuls to moisten as needed. Season to taste with salt and pepper. Serving Size:?Makes 4 servings

The nutritional information for Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 329.1

• Total Fat: 8.8 g
• Cholesterol: 8.4 mg
• Sodium: 223.0 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 9.6 g
• Protein: 15.4 g