Lemon Pasta Salad with Peppercorn-Coconut Glaze
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
udon noodles
|
* |
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
lemon zest
|
|
| 1 | teaspoon |
black pepper
coarsely ground |
|
| ½ | cup |
vegetable stock
|
|
| ½ | cup |
coconut
grated |
*
|
| 2 | cups |
snow pea pods
slivered |
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
cilantro
chopped |
|
| ¼ | cup |
basil
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
udon noodles
|
* |
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
lemon zest
|
|
| 5 | ml |
black pepper
coarsely ground |
|
| 118 | ml |
vegetable stock
|
|
| 118 | ml |
coconut
grated |
*
|
| 473 | ml |
snow pea pods
slivered |
|
| 5 | ml |
salt
|
|
| 59 | ml |
cilantro
chopped |
|
| 59 | ml |
basil
chopped |
*
|
Directions
Cook udon noodles in salted water according to package instructions, until tender but firm.
Drain.
Heat 1 tablespoon oil in skillet, add lemon juice, zest, pepper, stock and coconut.
Bring to a boil.
Cover and cook over moderate heat for 2 minutes.
Add snow peas and continue to cook for 1 minute.
Remove pan from heat, add drained noodles and stir to blend.
Season with salt.
When cooled, add herbs and mix.
Drizzle with remaining oil and garnish with cilantro.
