Zesty Lemon Pasta

Zesty Lemon Pasta

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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.


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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