Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

  • 15th August 2013

This recipe from Bon Appetit, 4 years back is a summer classic.  It is the perfect back-drop for amazingly fresh summer vegetables.  We’ve made a few slight alterations and you might too.  Additions and/or substitutions like mushrooms, golden beets, artichokes, squash blossoms would all be delicious and welcome.



Tagliatelle with baby veggies and lemon-parsley sauce

Photo Courtesy of: Bon Appetit



“The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce,”  Bon Appétit



Our ingredients ready to go.

Our ingredients ready to go.



—1 8.8-ounce package egg and spinach tagliatelle blend or egg fettuccine (linguine works fine as well)
—2 tablespoons extra-virgin olive oil
—1 medium white onion, halved, thinly sliced
—8 ounces baby zucchini, trimmed, halved lengthwise (cutting them thinly with a mandoline slicer works really well)
—8 ounces frozen tiny green beans (3 cups), thawed  (fresh green beans work beautifully)
—(We added fresh summer squash also cut thinly lengthwise and golden baby beets (red ones would turn the dish bright pink))
—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
—Generous salt and pepper when serving




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

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.


Pasta cooking

Pasta cooking, super simple and delicious.


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. (We opted to serve the pasta garnished with extra lemon peel in lieu of cheese—made it extra tangy, not heavy.)




The pasta looks beautiful served.  You can add any fresh summer veggies you want from asparagus to English peas.

The pasta looks beautiful served. You can add any fresh summer veggies you want from asparagus to English peas.





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