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