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Noodles And Vegetables With Lemon Sauce

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  Unrefined corn germ oil 2 Tablespoon
  Onion 1
  Diced carrot 2 Cup (32 tbs)
  Shelled peas 2 Cup (32 tbs)
  Water 1⁄2 Cup (8 tbs)
  Lemon 1
  Grated lemon rind 1 Teaspoon
  Sea salt 1 Teaspoon
  Arrowroot 2 Tablespoon
  Cold water 2 Tablespoon
  Whole wheat noodles 18 Ounce
  Vegetables 1 Cup (16 tbs)
  Lemon 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon

Heat a large saucepan on medium heat.
Add the oil and onion and saute for 5 minutes.
Add the carrots, peas, other vegetables, if desired, and water.
Cover and simmer until tender.
Add lemon juice, lemon rind, salt, and lemon thyme if desired.
Dilute the arrowroot powder in the water and stir into the egetable sauce.
Simmer until thickened.
Serve over cooked noodles.

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