Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

Ingredients:
2 8.8-ounce package egg and spinach tagliatelle blend or egg fettuccine
2 T 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 T fresh lemon juice

Preparing the pasta:
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.

Serves 4