![Image may contain Plant Food Produce and Vegetable](https://assets.epicurious.com/photos/63e284b07c3e98834ec8636e/1:1/w_2560%2Cc_limit/mare_tagliatelle_with_baby_vegetables_and_lemon_parmesan_sauce_v.jpg)
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Prep Time
30 minutes
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Total Time
30 minutes
Ingredients
4 Servings
Step 1
Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
Step 2
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.
Step 3
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.
Nutrition Per Serving
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