Tagliatelle With Baby Vegetables & Lemon-Parmesan Sauce

8.8oz package egg and spinach tagliatelle blend or egg fettuccine
2 Tbs extra virgin olive oil
1 medium white onion, halved, thinly sliced
8oz baby zucchini, trimmed, halved lengthwise
8oz frozen tiny green beans (3 cups), thawed
2 tsp 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 Tbs fresh lemon juice

1) Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
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.
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.

Review: Apparently, I can only grow baby squash. I’m growing Black Beauty and Golden zucchinis, in pots. However, they reach a certain size and begin to shrivel up. So, instead of continuing to whine and lament, like I have been, I decided to look up recipes using baby zucchinis. :) This recipe was yummy and used up a whole crop of squash. Do note, I left out all the lemon stuff. Mike and I figured out a while back that we just don’t like lemon in our main dishes (though I loooooooove lemon cake!). It was a yummy, savory sauce without the lemon.