Pasta with vegetables and lemon

Yield: 3 servings

Measure Ingredient
9 ounces Fresh angel hair pasta, cooked according to package directions
1 tablespoon Olive oil
1 Carrot, thinly sliced
¼ cup Chopped onion
2 cups Broccoli florets
1 cup Sliced zucchini
1½ cup Chicken broth or water, divided use
2 teaspoons Cornstarch
2 teaspoons Lemon juice
1 tablespoon Grated fresh ginger
1 Lemon grass stalk, finely chopped (opt)
⅛ teaspoon Crushed hot pepper flakes

Preparation time: 15 minutes. Cooking time: 15 minutes.

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

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

3. 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.

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