This vibrant dish transforms simple angel hair pasta into a meal that feels both comforting and refreshing. The key is the quick-cooking vegetable medley&# 226;ÂÂcarrots, broccoli, and zucchiniâÂÂsimmered briefly to retain their crisp texture and natural sweetness. A fragrant sauce made from chicken broth, fresh ginger, and lemon juice coats the noodles, adding a zesty kick that cuts through the heartiness of the pasta. ItâÂÂs an excellent choice for a light weeknight dinner or a healthy lunch option. The combination of warm spices and bright citrus makes this recipe approachable for beginners yet sophisticated enough for entertaining. Prepare it quickly using ingredients you likely already have on hand.
Pasta With Vegetables And Lemon
Description
This vibrant dish transforms simple angel hair pasta into a meal that feels both comforting and refreshing. The key is the quick-cooking vegetable medley&# 226;ÂÂcarrots, broccoli, and zucchiniâÂÂsimmered briefly to retain their crisp texture and natural sweetness. A fragrant sauce made from chicken broth, fresh ginger, and lemon juice coats the noodles, adding a zesty kick that cuts through the heartiness of the pasta. ItâÂÂs an excellent choice for a light weeknight dinner or a healthy lunch option. The combination of warm spices and bright citrus makes this recipe approachable for beginners yet sophisticated enough for entertaining. Prepare it quickly using ingredients you likely already have on hand.Ingredients
Directions
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Cook the angel hair pasta according to package directions until al dente. Drain and set aside.
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In a large non-stick skillet, heat olive oil over medium heat. Add the sliced carrot and chopped onion, sautéing until the onion softens, about 2 minutes.
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Add the broccoli florets and sliced zucchini to the skillet. Pour in 1/2 cup of the chicken broth. Cover and simmer for 3 minutes until vegetables begin to soften.
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In a small bowl, combine the remaining 1 cup of chicken broth with the cornstarch and lemon juice until smooth.
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Pour the broth mixture into the skillet with the vegetables. Stir in the grated ginger, finely chopped lemon grass, and hot pepper flakes if using.
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Cook, stirring frequently, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
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Serve the vegetable mixture immediately over the cooked pasta.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 294.8kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 2.2mg1%
- Total Carbohydrate 56.2g19%
- Dietary Fiber 4.0g16%
- Sugars 1.1g
- Protein 11.2g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute vegetable broth for the chicken broth.
If fresh lemon grass is unavailable, you can omit it or use a small amount of dried lemon grass powder, though the flavor will be less aromatic.
Ensure the cornstarch is fully dissolved in the cold broth before adding it to the hot skillet to prevent lumps.
This dish is best served immediately while the vegetables are still crisp and the sauce is warm.
