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Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce


Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce Recipe

Ingredients:
  • 1 8.8-ounce package egg and spinach tagliatelle blend or egg fettuccine
  • 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 (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 tablespoons fresh lemon juice
Directions:
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