Lemon-Basil Vegetables and Noodles

By melanieroe

Side Dish: Frozen egg rolls or pot stickers.

Prep Time: 10 min
Total Time: 25 min
Makes: 6 servings

Nutrition Information:
1 Serving: Calories 125 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 320 mg; Total Carbohydrate 26 g (Dietary Fiber 6 g); Protein 7 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 46 %; Calcium 6 %; Iron 10 % Exchanges: 1 Starch; 2 Vegetable; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 2 cups chopped broccoli flowerets (12 ounces)
• 2 cups chopped cauliflowerets (12 ounces)
• 1 large onion, chopped (1 cup)
• 1 teaspoon grated lemon peel
• 1 cup Progresso® chicken broth (from 32-ounce carton)
• 2 cups cooked soba (buckwheat) noodles or vermicelli
• 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
• 2 tablespoons lemon juice
• 1 teaspoon olive or vegetable oil
• 1/4 teaspoon pepper
• 1 large zucchini, chopped (2 cups)
• 1 package (9 ounces) frozen artichoke hearts, thawed

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1. Cook broccoli, cauliflowerets, onion, lemon peel and 1/2 cup of the broth in 12-inch skillet over medium heat 7 to 10 minutes, stirring frequently, until cauliflowerets are crisp-tender.
2. Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.