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Pasta with Vegetables & Lemon

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Submitted by Chef-Kris

YIELD

3 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

9 260.1
OUNCES ML/G ANGEL HAIR PASTA
fresh, cooked according to package directions
1 15
TABLESPOON ML OLIVE OIL
1 1
EACH EACH CARROTS
thinly sliced
¼ 59
CUP ML ONIONS
chopped
2 473
1 237
CUP ML ZUCCHINI
sliced
1 ½ 355
CUPS ML CHICKEN BROTH
or water, divided use
2 1E+1
TEASPOONS ML CORNSTARCH
2 1E+1
TEASPOONS ML LEMON JUICE
1 15
TABLESPOON ML GINGER
grated, fresh
1 1
STALK STALK LEMONGRASS
finely chopped, optional *
0.6
TEASPOON ML RED PEPPER FLAKES
crushed

Directions

In large, non-stick skillet, sauté carrot and onion in olive oil until onion has softened, about two minutes.

Add broccoli, zucchini, ½ cup of the chicken broth. Cover and simmer three minutes.

Combine remaining cup of chicken broth with cornstarch and lemon juice.

Add to vegetables. Stir in ginger, lemon grass and hot pepper flakes, if desired.

Cook until sauce has thickened slightly and vegetables are crisp-tender, about three minutes.

Serve immediately over pasta.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 431 15% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 208mg 9%
Total Carbohydrate 25g 25%
Dietary Fiber 4g 16%
Sugars g
Protein 32g
Vitamin A 99% Vitamin C 91%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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