This week’s recipe is provided by Judy Reilly of Mi Casa Cooking Workshops.

Fettuccini and Lemon-Parmesan Sauce

1 half lb. fettuccine
2 tbs. extra virgin olive oil
1 medium onion, halved and thinly sliced
2 zucchini, sliced on the bias
1 package of frozen tiny green beans, thawed
2 tsp. grated lemon peel
1 1/4 cup of freshly grated parmesan cheese plus extra for passing
1/3 cup heavy whipping cream
2 1/2 tbs. fresh lemon juice

Prepare:
Cook pasta in a large pot of boiling salted water until just tender. Drain, reserving 2 cups of the cooking liquid.

Heat oil in large skillet over medium heat and add onion and zucchini. Sprinkle with salt and pepper and saute until the veggies are tender – around 4 or 5 minutes. Add the beans and lemon peel and toss. Add the hot pasta to the veggies and toss again. Add the cheese, cream, lemon juice and about 1 cup of the reserved cooking liquid. Place over medium heat until heated through and the sauce coats the pasta. Add  more water as necessary and season with salt and pepper.