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Pasta With Vegetables & Lemon

Pasta With Vegetables & Lemon recipe image
This vibrant dish combines delicate fresh angel hair pasta with a medley of crisp-tender vegetables, including broccoli, zucchini, and carrots. The sauce is a light, flavorful blend of lemon juice, fresh ginger, and optional lemongrass, offering a bright and aromatic finish that cuts through the richness of the olive oil. It&# 226;ÂÂs a quick, satisfying meal perfect for weeknight dinners when you want something healthy yet comforting. The combination of texturesâÂÂsoft pasta, crunchy veggies, and a silky sauceâÂÂmakes every bite interesting. Serve immediately to enjoy the peak freshness and warmth of this Italian-inspired vegan main.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 294.8
Description
This vibrant dish combines delicate fresh angel hair pasta with a medley of crisp-tender vegetables, including broccoli, zucchini, and carrots. The sauce is a light, flavorful blend of lemon juice, fresh ginger, and optional lemongrass, offering a bright and aromatic finish that cuts through the richness of the olive oil. It&# 226;ÂÂs a quick, satisfying meal perfect for weeknight dinners when you want something healthy yet comforting. The combination of texturesâÂÂsoft pasta, crunchy veggies, and a silky sauceâÂÂmakes every bite interesting. Serve immediately to enjoy the peak freshness and warmth of this Italian-inspired vegan main.
Ingredients
  • 9 ounce Fresh angel hair pasta,
Directions
  1. 1
    Cook the fresh angel hair pasta according to package directions until al dente; drain and set aside.
  2. 2
    Heat olive oil in a large non-stick skillet over medium heat. Add thinly sliced carrot and chopped onion, sautéing until the onion softens, about 2 minutes.
  3. 3
    Add broccoli florets, sliced zucchini, and 1/2 cup of chicken broth (or water). Cover and simmer for 3 minutes until vegetables begin to soften.
  4. 4
    In a small bowl, whisk together the remaining 1 cup of broth, cornstarch, and lemon juice until smooth.
  5. 5
    Pour the cornstarch mixture into the skillet with the vegetables. Stir in grated ginger, finely chopped lemongrass stalk (if using), and crushed hot pepper flakes.
  6. 6
    Cook, stirring constantly, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
  7. 7
    Serve the vegetable and sauce 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, ensure you use water or vegetable broth instead of chicken broth.

Lemongrass is optional but adds a wonderful citrusy aroma. If unavailable, extra lemon zest can be used as a substitute.

Fresh pasta cooks very quickly, usually in 2-3 minutes. Do not overcook to maintain texture.

This dish is best served immediately while the vegetables are hot and crisp-tender.

Keywords: pasta, vegetables, lemon, ginger, vegan, quick dinner, italian, broccoli, zucchini, angel hair, healthy, weeknight meal, light sauce, fresh herbs, easy recipe, plant-based, vegetarian, sauteed, crisp-tender, citrus
Read it online: https://www.chefs-mate.com/recipe/pasta-with-vegetables-lemon/