Tagliatelle With Vegetables and Lemon-Parmesan Sauce

• 16 ounces tagliatelle pasta noodles
• 2 tablespoons extra virgin olive oil
• 1 medium white onion, halved, thinly sliced
• 8 ounces zucchini, trimmed, halved lengthwise
• 8 ounces frozen green beans, thawed (3 cups)
• 2 teaspoons grated lemon peel
• 1 14 cups grated parmesan cheese
• 13 cup heavy whipping cream
• 2 12 tablespoons fresh lemon juice

1. Cook pasta in large pot of boiling salted water until just tender.
2. Drain, reserving 2 cups cooking liquid.
3. Return pasta to pot.
4. Meanwhile, heat oil in large skillet over medium heat.
5. Add onion and zucchini; sprinkle with salt and pepper.
6. Saute until zucchini is almost tender, about 8 minutes.
7. Add beans and lemon peel.
8. Toss 1 minute.
9. Scrape contents of skillet over pasta in pot.
10. Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid.
11. 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.
12. Season to taste with salt and pepper.
13. Serve, passing additional cheese separately.

pasta noodles, extra virgin olive oil, white onion, zucchini, green beans, parmesan cheese, heavy whipping cream, lemon juice

Taken from www.food.com/recipe/tagliatelle-with-vegetables-and-lemon-parmesan-sauce-380379 (may not work)