Lemon-Basil Vegetables and Noodles Recipe
Ingredients
| Chopped broccoli flowerets | 12 Ounce (2 cups) | |
| Chopped cauliflowerets | 12 Ounce (2 cups) | |
| Onion | 1 Cup (16 tbs), chopped (1 large sized) | |
| Grated lemon peel | 1 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Cooked soba noodles/Vermicelli | 2 Cup (32 tbs) (buckwheat) | |
| Chopped basil/2 teaspoons dried basil leaves | 2 Tablespoon (fresh) | |
| Lemon juice | 2 Tablespoon | |
| Olive oil/Vegetable oil | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Zucchini | 2 Cup (32 tbs), chopped (1 large sized) | |
| Frozen artichoke hearts | 9 Ounce (thawed) |
Nutrition Facts
Serving size
Calories 507 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.2%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1276.5 mg53.2%
Total Carbohydrates 109 g36.2%
Dietary Fiber 4.3 g17.1%
Sugars 5.8 g
Protein 24 g48.4%
Vitamin A 62.7% Vitamin C 233.5%
Calcium 14.5% Iron 30%
*Based on a 2000 Calorie diet
Directions
2. Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.
Chef
