Tagliatelle With Baby Vegetables And Lemon Parmesan Sauce Food
TAGLIATELLE WITH BABY VEGETABLES AND LEMON-PARMESAN SAUCE
The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.
Provided by Bon Appétit Test Kitchen
Categories Pasta Sauté Vegetarian High Fiber Dinner Parmesan Lemon Green Bean Zucchini Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
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 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid. 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. Serve, passing additional cheese separately.
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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