Pasta With Baby Veggies and Lemon-Parmesan Sauce

Ingredients

• 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)

Instructions

1. Cook pasta in large pot of boiling salted water until just tender.
2. Drain, reserving 2 cups cooking liquid.
3. Return pasta to pot.
4. Meanwhile, heat oil in large skillet over medium heat.
5. Add onion and zucchini; sprinkle with salt and pepper.
6. Saute until zucchini is almost tender, about 8 minutes.
7. Add beans and lemon peel.
8. Toss 1 minute.
9. Scrape contents of skillet over pasta in pot.
10. Add cheese, cream, lemon juice, and chicken broth.
11. Place over medium-high heat and toss until heated through and sauce coats pasta.
12. Season to taste with salt and pepper.
13. Serve, passing grated cheese at the table.