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
708
35% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

55% 36

Saturated

86% 17

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

24% 71

Carbs (net)

- 66

Fiber

20% 5

Sugars

- 6

Sugars, added

- 0

Protein

57% 29

Cholesterol

52% 155

Sodium

22% 522

Calcium

84% 837

Magnesium

23% 96

Potassium

14% 670

Iron

26% 5

Zinc

29% 3

Phosphorus

75% 526

Vitamin A

13% 115

Vitamin C

34% 31

Thiamin (B1)

87% 1

Riboflavin (B2)

42% 1

Niacin (B3)

50% 8

Vitamin B6

30% 0

Folate equivalent (total)

87% 348

Folate (food)

- 58

Folic acid

- 171

Vitamin B12

28% 1

Vitamin D

3% 0

Vitamin E

10% 2

Vitamin K

9% 11
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