Lemon Veggies and Pasta

3 Reviews
ADD YOUR REVIEW
Photo: William Dickey; Styling: Mindi Shapiro Levine
Prep Time
20 Mins
Cook Time
10 Mins
Yield
Makes 8 servings
By Noel Kelsch, Moorpark, California
June 2008
RECIPE BY Southern Living

Ingredients

  • 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

How to Make It

Step 1

Prepare pasta according to package directions.

Step 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.

Step 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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Ratings & Reviews

TropicalToxic's Review

BeckaBean
October 13, 2013
One of the first times my mom and I actually worked together on cooking! Not bad for our first try. It's pretty good! We really love the light taste of it. If you like lemon, make sure you add more lemon zest/juice. I guess the carrots absorbed it. Overall it's very good though!

BeckaBean's Review

tracewm
May 31, 2010
Thought this was very bland. The carrots sucked up all the lemon taste & everything else just kinda tasted a little like butter. Definately not worth making again...

tracewm's Review

TropicalToxic
March 19, 2009
My toddler even loved this!
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