Lemon-Basil Vegetables and Noodles
|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|
|Zucchini||2 Cup (32 tbs), chopped (1 large sized)|
|Frozen artichoke hearts||9 Ounce (thawed)|
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.