Serves 3 – 4

Ingredients

• 8 oz spinach fettuccine
• 8 oz fettuccine
• 1 onion, halved, thinly sliced
• 8 oz zucchini & squash (yellow &
• green) , halved , thinly sliced
• longwise
• 8 oz green beans, fresh or frozen
• (thawed)
• 1 lemon, zested & juiced
• 1 cup Parme san, grated
• 1/3 cup heavy whipping cream

Directions

1. Cook both pastas in large pot of boiling salted water until al dente tender, about 7 minutes. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
2. Meanwhile, heat a large skillet over medium heat, add a swirl of olive oil . Add onion , zucchini , and squash ; sprinkle with salt and pepper . Sauté until almost tender, about 8 minutes. Add beans and lemon zest . Toss, and cook for one more minute.
3. Scrape contents of skillet over pasta in pot. Add Parmesan , 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 li quid to moisten as needed. Season to taste with salt and pepper .

Notes

• You do not have to use both zucchini and squash, but the combination adds more color to the dish. Likewise you do not have to use a combination of regular and spinach fettuccine. Also, if you do not have a lemon just use several spoonfuls of lemon juice an d skip adding the zest. If you are using fresh green beans make sure you trim them.