Cook pasta according to package directions. In large non-stick skillet, sauté carrot and onion in olive oil until onion has softened, about 2 minutes. Add broccoli, zucchini, and ½ cup of the chicken broth. Cover and simmer 3 minutes. Combine remaining cup of broth with cornstarch and lemon juice and add to vegetables. Stir in ginger, lemongrass and hot pepper flakes. Cook until sauce has thickened slightly and vegetables are crisp and tender. Serve immediately over cooked pasta.
Recipe courtesy of University of Florida, Sarasota County Extension