Pasta with Vegetables & Lemon

This pasta ditches heavy cream and cheese for a light, bright sauce built on chicken broth, lemon juice, fresh ginger, and optional lemongrass. The result is clean and vibrant, closer to an Asian-inspired noodle dish than a classic Italian pasta.

The vegetables cook in stages to stay crisp-tender. Carrot and onion soften first in olive oil, then broccoli and zucchini join with half the broth for a quick covered simmer. Three minutes is all it takes. The remaining broth gets mixed with cornstarch and lemon juice, then poured in to thicken into a glossy, clingy sauce that coats every strand of angel hair.

Fresh grated ginger is the backbone of the flavor here. It adds a warm, sharp bite that lemon juice alone can’t deliver. The lemongrass, if you can find it, layers in a fragrant citrus note that’s different from lemon, more floral and herbal.

Kitchen Tips

• Cook the angel hair pasta separately and have it ready before you start the vegetables. This dish comes together fast and doesn’t wait.
• Cut the carrots thin so they cook at the same rate as the other vegetables. Thick carrot slices stay hard.
• Stir the cornstarch slurry well before adding it to the pan. Cornstarch settles and clumps if it sits.
• Serve immediately. Angel hair absorbs sauce quickly and turns mushy if it sits.

Variations

• Use vegetable broth instead of chicken broth for a fully vegetarian version.
• Add sauteed shrimp or sliced chicken breast for protein.
• Toss in a handful of snap peas or baby corn for more vegetable variety.