- Pasta Roller (for homemade pasta or fresh pasta sheets)
- Kitchen Knife Set (sharp knives for vegetable cutting and slicing)
- Colander (for draining the cooked pasta)
- Mandoline Slicer (for precise vegetable cuts)
- Chef's Knife (essential for various cutting tasks)
- Food Processor (optional, for making a smooth sauce if desired)
- Strainer (additional tool for draining pasta or making broth)
- Pasta Machine (alternative method for making fresh pasta)
1 8.8-ounce package egg and spinach tagliatelle blend or egg fettuccine
2 tablespoons extra-virgin olive oil
1 medium white onion, halved, thinly sliced
8 ounces baby zucchini, trimmed, halved lengthwise
8 ounces frozen tiny green beans (3 cups), thawed
2 teaspoons finely grated lemon peel
1 1/4 cups finely grated Parmesan cheese plus more for passing
plus more for passing
1/3 cup heavy whipping cream
2 1/2 tablespoons fresh lemon juice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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