Zesty Lemon Pasta

    30 minutes

    A great vegetarian pasta. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the risoni.

    176 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 cup uncooked risoni pasta
    • 1 clove garlic, crushed
    • 1 medium zucchini, grated
    • 1 medium carrot, grated
    • 1 3/4 cups (440ml) vegetable stock
    • 1 lemon, zested
    • 1 tablespoon chopped fresh thyme
    • 1/4 cup grated Parmesan cheese

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a pot over medium heat. Stir in risoni and cook 2 minutes until golden. Stir in garlic, zucchini and carrot and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes or until liquid has been absorbed and risoni is tender. Season with thyme and top with Parmesan to serve.

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    Reviews in English (139)


    This was a good and simple recipe and has potential to make for a very colorful presentation but I needed to adjust the cooking times. Maybe it was the pan I used, but after 10 minutes of simmering, my orzo was not done but the liquid was gone. So I added about 1/4 cup more broth and simmered for another 6 minutes. That overcooked the shredded vegetables so next time I make this--and there definitely will be a next time--I will plan to simmer for 15 minutes with extra broth, but not add the veggies until there's about 8 minutes left. That will leave the dish fresh and colorful. It also needed salt and pepper with the thyme.  -  11 Jul 2006  (Review from Allrecipes USA and Canada)


    Outstanding! Can I give this recipe 6 stars??? We had this with dinner last night and absolutely LOVED it! The only thing I added was a couple of squeezes of lemon juice from the lemon I had zested. Not only is this dish yummy, but it's also quite healthy. Thank you and thank you twice for submitting this one! I will be making it again and again!  -  30 Jan 2008  (Review from Allrecipes USA and Canada)


    This was colorful, I'll give it that - and certainly nutritious too, given the addition of the carrots and zucchini. As for flavor, however, if it wasn't for the lemon flavor there wouldn't be much flavor at all.  -  18 Sep 2009  (Review from Allrecipes USA and Canada)