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National Pinot Grigio Day: Lemon Angel Hair Pasta with Carrots and Zucchini

Anita Schecter
This light lemon pasta dish is loaded with carrots and zucchini so you get a dose of veggies in each bite.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main
Servings 4 servings


  • 1/2 lb. Angel hair pasta
  • 2 Tablespoons olive oil
  • 1 Shallot peeled and diced
  • 2 Zucchini peeled and julienned
  • 2 Carrots peeled and julienned
  • Zest of 1 lemon
  • Handful of fresh greens baby spinach, mache or micro arugula are all options
  • Salt and pepper to taste


  • Cook the pasta in boiling salted water, according to package directions.
  • Add 1 tablespoon of the olive oil to a large skillet along with the diced shallot. Saute for a few minutes until the shallot becomes translucent. Add the julienned carrots and continue sautéing, on medium heat, for another couple of minutes. Toss frequently with tongs.
  • Add the julienned zucchini and continue sautéing for another couple of minutes. Continue to toss frequently with tongs.
  • Stir in the lemon zest and season with salt and pepper.
  • When the pasta is cooked, drain and add into the pan with the vegetables. Add the remaining tablespoon of olive oil and toss to combine. Remove from the heat and stir in the greens. The residual heat from the pasta will wilt them down just enough. Serve with a glass of the chilled Pinot Grigio.