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Fresh Lemon & Sage Veggie Pasta

A light & luscious spring pasta dish the whole family will love!

Course Lunch, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6


  • 2 tbsp olive oil
  • 4 tbsp butter
  • 4 meduim carrots, peeled
  • 6-8 green onions
  • 1 head broccoli
  • 1 bunch fresh sage, stems removed
  • 16 oz (about 1 1/2 boxes) uncooked farfalle noodles
  • 2 tbsp melted butter
  • 1 lemon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup grated parmesan cheese
  • 8 oz grated mozzarella cheese


  1. Cut carrots into matchsticks, chop green onions and broccoli into small bite size pieces. Bring water to a boil in large pot.

  2. Melt 4 tablespoons butter with olive oil in a large frying pan over medium heat. Add carrots and broccoli; cook until slightly soft, about 5-6 minutes. Add green onions and sage, stirring until lightly brown, approximately 7-8 minutes longer. Meanwhile, cook pasta according to directions.

  3. Cut lemon in half; squeeze juice into melted butter, then add salt and pepper; set aside.

  4. Drain pasta and return to pot. Mix in vegetables, then toss well with lemon butter mixture. Mix in parmesan & mozzarella cheeses; serve immediately.