Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce recipes

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce recipes
9 Ingredients
  • 1 8.8-ounce package egg and spinach tagliatelle blend or egg fettuccine
  • 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 (3 cups), thawed
  • 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
Nutrition
629
31% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

42% 27

Saturated

62% 12

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

23% 70

Carbs (net)

- 65

Fiber

20% 5

Sugars

- 5

Sugars, added

- 0

Protein

55% 28

Cholesterol

41% 123

Sodium

22% 517

Calcium

49% 495

Magnesium

23% 98

Potassium

14% 645

Iron

26% 5

Zinc

30% 3

Phosphorus

77% 538

Vitamin A

22% 196

Vitamin C

34% 31

Thiamin (B1)

88% 1

Riboflavin (B2)

44% 1

Niacin (B3)

50% 8

Vitamin B6

30% 0

Folate equivalent (total)

87% 349

Folate (food)

- 59

Folic acid

- 171

Vitamin B12

29% 1

Vitamin D

4% 1

Vitamin E

12% 2

Vitamin K

9% 11

Sugar alcohols

- 0

Water

- 149
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