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How To make Pasta with Vegetables and Lemon
9 oz Fresh angel hair pasta,
-cooked according to -package directions 1 T Olive oil
1 Carrot, thinly sliced
1/4 c Chopped onion
2 c Broccoli florets
1 c Sliced zucchini
1 1/2 c Chicken broth or water,
-divided use 2 t Cornstarch
2 t Lemon juice
1 T Grated fresh ginger
1 Lemon grass stalk, finely
-chopped (opt) 1/8 t Crushed hot pepper flakes
Preparation time: 15 minutes. Cooking time: 15 minutes. 1. In large, non-stick skillet, saute carrot and onion in olive oil
until onion has softened, about two minutes. 2. Add broccoli, zucchini, 1/2 cup of the chicken broth. Cover and
simmer three minutes. 3. Combine remaining cup of chicken broth with cornstarch and lemon
juice. Add to vegetables. Stir in ginger, lemon grass and hot pepper flakes, if desired. Cook until sauce has thickened slightly and vegetables are crisp-tender, about three minutes. Serve immediately over pasta.
How To make Pasta with Vegetables and Lemon's Videos
Lemon Butter Garlic Pasta Sauce
This lemon butter garlic pasta sauce is the quickest, most delicious lunch to try on a busy day. Bursting with lemon flavour, this pasta is also garlicky and naturally creamy at the same time! Full recipe at:
THIS PASTA TAKES 10 MINUTES TO MAKE
Spaghetti with Broccoli Garlic and Oil full video:
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Lemon Garlic Shrimp Pasta - So Easy You'll Make It All Year Long
Now through June 12th, new ButcherBox members receive a free Grilling Bundle. You get 2 10-ounce ribeye steaks, 5-pounds of chicken drumsticks, and a pack of burgers for FREE! Click:
Today we're making lemon garlic shrimp pasta. This is a great summer pasta and one we make quite often during the warmer months. I hope you enjoy this easy shrimp with linguine recipe!
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One-Pot Lemon Garlic Shrimp Pasta
One-Pot Lemon Garlic Shrimp Pasta
Servings: 4
INGREDIENTS
8 ounces linguine
2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 ¼ pounds large shrimp
Salt and pepper to taste
1 teaspoon dried oregano
4 cups baby spinach
¼ cup parmesan
2 tablespoons parsley, chopped
1 tablespoons lemon juice
PREPARATION
1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp are turning pink, but not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp is cooked, add lemon juice, mix once more, then serve while hot.
8. Enjoy!
Music provided by Audio Network. Used with permission
Veggie Pasta Megamix | Jamie Oliver
Sharing a little love this week to all those vegetarian pasta lovers, we've delved into the archives to find Jamie's very best vegetarian pasta recipes. They're comforting, cosy and just totally mouthwatering. Don't forget Parmesan isn't vegetarian so make sure to look out for a veggie alternative!
00:04 Scruffy Aubergine Lasagna
04:52 Greens Mac and Cheese
9:11 Sweet Leek Carbonara
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The Creamiest Healthiest Ricotta Pasta Sauce with FOUR hidden veggies! #pasta #broccoli
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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My creamy broccoli ricotta pasta will be your new favorite dish. The sauce is not only delicious, it’s nutritious made with hidden veggies which you’ll never know are in here. This sauce is the perfect way to sneak in veggies if you have picky eaters.
To make this a kid-friendly pasta dish you can also call it “green monster” pasta and have fun with it by using kid-friendly pasta shapes as well. The ricotta in this dish makes the sauce super creamy and light but feel free to use cottage cheese if you’re looking to boost up the protein.
Broccoli, spinach, onions and garlic are all a nutritional powerhouse full of vitamins, minerals, fiber and antioxidants so don’t be afraid to load up on the sauce! If you like this recipe, please let me know below and feel free to make it your own.
INGREDIENTS
4 cups broccoli, cut into florets
1 sliced yellow onion
4 cloves of garlic
drizzle of olive oil
salt, to taste
400 grams pasta of choice (100 grams per person)
½ cup ricotta
½ cup grated Parmigiano Reggiano
1 cup baby spinach, or a handful
1 cup of pasta water (or filtered water)
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for BROCCOLI RICOTTA PASTA in the search tab on the website and it will pop right up.
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#TheModernNonna #BroccoliRicottaPasta #KidApprovedRecipe #HiddenVeggiesRecipe