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Lemon-Basil Vegetables and Noodles

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By Betty Crocker Kitchens
Updated Jun 13, 2008
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From artichoke hearts to zucchini, this veggie-soba side is kissed with fresh-squeezed lemon juice and a touch of chopped basil.

Lemon-Basil Vegetables and Noodles

  • Prep Time 10 min
  • Total 25 min
  • Servings 6
  • Ingredients 12
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.

Nutrition

125 Calories
2 g Total Fat
7 g Protein
26 g Total Carbohydrate

Nutrition Facts

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

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