On Saturday, I tried a new recipe from my April 2009 issue of Bon Appetit - Tagliatelle with baby vegetables and lemon-Parmesan sauce. Ooh, we really liked this.
The ingredients are pretty basic - pasta, veggies, cheese. How can you go wrong? Not at all, apparently. I loved this because it was so fresh tasting, simple, and satisfying. The prep time is minimal - I could get most of the prep work done while the pasta was cooking.
Here are my notes on the recipe:
"1 8.8-ounce package of egg & spinach tagliatelle blend or egg fettuccine" - I used Trader Joe's Lemon & Pepper pappardelle instead and I loved the results. The extra lemon and pepper just intensified the flavors in a good way.
"8 ounces baby zucchini, trimmed, halved lengthwise" - I cut mine again for even thinner slices
"8 ounces frozen tiny green beans (3 cups), thawed" - or not thawed as I did and it still turned out fine, but I added the beans when I started cooking the other veggies
"Heat oil in large skillet over medium heat. Add onion and zucchini" - and frozen beans if you didn't have time to thaw them
"Saute until zucchini is tender, about 8 minutes." - Okay, so we found we wanted more salt and kept adding it. The zucchini also didn't cook to a tenderness we liked in 8 minutes, despite having sliced them thinner than directed. So you'll have to salt and figure out the zucchini as you go so it's what you like.
Despite the cream, this is a very light dinner. We really liked this and will certainly make it again.
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