For my dinner party the other night, I needed a healthy, easy and light pasta to go with the spiced pear flatbread, so I went with a fettuccine with vegetables and a lemon parmesan sauce. This is a very easy pasta - I prepared it while assembling several flatbreads, drinking wine, getting caught up with friends and holding at least one baby. I couldn't be happier that I settled on this pasta when I realized that the babies were on their own schedule, one revolving around feeding, sleeping and changing diapers, and that meant I needed to get dinner ready and plated fast!
This pasta is one that can easily and quickly be made for a crowd or for an individual. If you make it for yourself, simply use a third of all of the ingredients listed below.
- fettuccine(1pound box)
- olive oil (2 tablespoons)
- onion (1, thinly diced)
- zucchini (3 or 4, thinly sliced)
- small frozen green beans (2 cups, thawed)
- Parmesean cheese (1 1/4 cups)
- heavy whipping cream (1/3 cup)
- lemon juice (3.5 tablespoons)
Salt a large pot of boiling water. Cook fettuccine according to the directions on the box. Drain, reserving 2 cups of the cooking water. Return pasta to pot.
Heat olive oil in large skillet over medium heat. Add onion, green beans and zucchini and sauté until zucchini is almost tender. Season with salt and pepper and 1 tablespoon of lemon juice. Toss 1 minute.
Pour mixture 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 to moisten as needed.
Serve, passing more Parmesan cheese.