Ingredients
-
16
-
2
-
1
-
8
-
8
-
2
-
1
-
1
-
4
-
1
-
-
-
-
-
Directions
Pasta With Baby Veggies and Lemon-Parmesan Sauce,This fabulous pasta dish comes from a bon appetit magazine but I have modified it to fit our tastes. It originally called for tagliatelle but I make it with whatever pasta shape I have on hand. You’re supposed to use baby zucchini and halve them length-wise but if you can’t find them, use regular size and slice them on an angle into 1/2 inch thick slices. This will serve 6-8 as a side dish. If you want to make a main meal out of it, add shrimp or sliced chicken breast and it will serve 4-6.,This fabulous pasta dish comes from a bon appetit magazine but I have modified it to fit our tastes. It originally called for tagliatelle but I make it with whatever pasta shape I have on hand. You’re supposed to use baby zucchini and halve them length-wise but if you can’t find them, use regular size and slice them on an angle into 1/2 inch thick slices. This will serve 6-8 as a side dish. If you want to make a main meal out of it, add shrimp or sliced chicken breast and it will serve 4-6.
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Steps
|
1
Done
|
Cook Pasta in Large Pot of Boiling Salted Water Until Just Tender. Drain, Reserving 2 Cups Cooking Liquid. Return Pasta to Pot. |
|
2
Done
|
Meanwhile, Heat Oil in Large Skillet Over Medium Heat. Add Onion and Zucchini; Sprinkle With Salt and Pepper. Saut Until Zucchini Is Almost Tender, About 8 Minutes. |
|
3
Done
|
Add Beans and Lemon Peel. Toss 1 Minute. |
|
4
Done
|
Scrape Contents of Skillet Over Pasta in Pot. |
|
5
Done
|
Add Cheese, Cream, Lemon Juice, and Chicken Broth. Place Over Medium-High Heat and Toss Until Heated Through and Sauce Coats Pasta. Season to Taste With Salt and Pepper. |
|
6
Done
|
Serve, Passing Grated Cheese at the Table. |
