Lemon-Basil Vegetables and Noodles Recipe
From artichoke hearts to zucchini, this veggie-soba side is kissed with fresh-squeezed lemon juice and a touch of chopped basil.
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 chicken broth
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
Directions
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.
2. Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.
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