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Photo: William Dickey; Styling: Mindi Shapiro Levine Photo by: Photo: William Dickey; Styling: Mindi Shapiro Levine

Lemon Veggies and Pasta

Southern Living JUNE 2008

  • Yield: Makes 8 servings
  • Cook time:10 Minutes
  • Prep time:20 Minutes


  • 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


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.


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Lemon Veggies and Pasta recipe