The pasta cooking liquid helps turn the cheese, cream, and saut?ed vegetables into an incredible sauce.
Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. saute until zucchini is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.
Scrape contents of skillet 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 liquid by 1/4 cupfuls to moisten as needed. Season to taste with salt and pepper. Serve, passing additional cheese separately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (551g) | ||
Recipe Makes: 4 | ||
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Calories: 338 | ||
Calories from Fat: 171 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 59.8mg | 18 % | |
Sodium 529.4mg | 18 % | |
Potassium 1257.1mg | 33 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 20.6g | ||
Protein 19.3g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 338
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