Pasta With Baby Veggies and Lemon-Parmesan Sauce

• 16 ounces tagliatelle pasta noodles
• 2 tablespoons extra virgin olive oil
• 1 medium white onion, halved, thinly sliced
• 8 ounces baby zucchini, trimmed, halved lengthwise
• 8 ounces frozen tiny green beans, thawed (3 cups)
• 2 teaspoons finely grated lemon peel
• 1 cup grated pecorino romano cheese
• 1 cup heavy whipping cream
• 4 tablespoons fresh lemon juice
• 1 cup chicken broth (make this with 1 cup of water and 1 bouillon cube)

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 cheese, cream, lemon juice, and chicken broth.
11. Place over medium-high heat and toss until heated through and sauce coats pasta.
12. Season to taste with salt and pepper.
13. Serve, passing grated cheese at the table.

pasta noodles, extra virgin olive oil, white onion, baby zucchini, green beans, lemon peel, pecorino romano cheese, heavy whipping cream, lemon juice, chicken broth

Taken from www.food.com/recipe/pasta-with-baby-veggies-and-lemon-parmesan-sauce-386911 (may not work)