Lemon Veggies and Pasta

Southern Living
Lemon Veggies and PastaRecipe
Photo: William Dickey; Styling: Mindi Shapiro Levine
Makes 8 servings


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1/2 (16-oz.) package rigatoni pasta
1 small onion, chopped
2 tablespoons olive oil
3/4 cup chicken broth
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 cup fresh snow peas
1 cup matchstick carrots
2 tablespoons chopped fresh basil
2 tablespoons butter
1/2 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Prep: 20 Minutes
Cook: 10 Minutes

1. Prepare pasta according to package directions.

2. Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 3 minutes. Reduce heat to medium. Stir in chicken broth and next 4 ingredients; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced by half.

3. Stir in hot cooked pasta, basil, butter, and thyme. Cook, stirring occasionally, 2 minutes or until thoroughly heated. Season with salt and pepper.

Created date

May 2008