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| 9 x ca. 30 g | Fresh angel hair pasta, cooked according to package directions |
| 1 Esslöffel | olive oil |
| 1 | Carrot thinly sliced |
| 1/4 Tasse | onion chopped |
| 2 Tasse | Broccoli florets |
| 1 Tasse | zucchini sliced |
| 1 1/2 Tasse | Chicken broth or water, divided use |
| 2 Teelöffel | cornstarch |
| 2 Teelöffel | lemon juice |
| 1 Esslöffel | ginger fresh, grated |
| 1 | Lemon grass stalk, finely chopped (opt) |
| 1/8 Teelöffel | Crushed hot pepper flakes |
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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.
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