Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce
['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']
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. Sauté 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.
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