Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

Ingredients for Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

• 1 8.230g package egg and spinach tagliatelle blend or egg fettuccine

• 2 tablespoons extra-virgin olive oil

• 1 medium white onion, halved, thinly sliced

• 230g baby courgette, trimmed, halved lengthwise

• 230g frozen tiny green beans (725ml ), thawed

• 2 teaspoons finely grated lemon peel

• 140g finely grated Parmesan cheese plus more for passing

• plus more for passing

• 80ml double cream

• 40ml fresh lemon juice

How to make Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 475ml cooking liquid. Return pasta to pot.

Meanwhile, heat oil in large skillet over medium heat. Add onion and courgette; sprinkle with salt and pepper. Sauté until courgette is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.

Scrape contents of skillet over pasta in pot. Add 300ml Parmesan cheese, cream, lemon juice, and 240ml reserved cooking liquid. Place over medium-high heat and toss until heated through and sauce coats pasta, adding more reserved pasta liquid by 60ml fuls to moisten as needed. Season to taste with salt and pepper. Serve, passing additional cheese separately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.