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Lemon Tossed Tomato Pasta

Light and zesty
My Lemon Tomato Tossed Pasta is made from scratch and fits a vegetarian diet! It's full of flavor and is made with homemade sauce. The zest of the lemons blends well with the cheese. This dish is a family favorite!"


1 package of pasta (whole wheat pasta preferred)
2 whole lemons
2 medium tomatoes
3 tbs olive oil
1 cup LS chicken broth
1/4 cup Parmesan cheese
(add cooked shrimp if desired)


1. Cook pasta as instructed on the box. While pasta is boiling dice tomatoes and thinly slice the lemons.
2. In one pan, heat on medium and add 1 tbs of olive oil. Add the tomatoes and cook until soft. In a separate pan heat on medium, add 1 tbs of olive oil and cook each side of the lemon until slightly brown.
3. When the tomatoes and lemons are done put them in one of the pans & add the chicken stock and cheese. Simmer for about 2 minutes, remove from heat.
4. Add cooked noodles to the lemon tomato sauce and toss.

Sprinkle with cheese if desired.

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Nutritional Information
Per Serving

250 calories; 25 grams protein, 45 grams carbs, 15 grams of fat

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