Search
by Ingredient

Lemon Pasta Salad with Peppercorn-Coconut Glaze

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by blondgrltru

Ingredients

14 404.6
OUNCES ML/G UDON NOODLES *
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
¼ 59
CUP ML LEMON JUICE
2 3E+1
TABLESPOONS ML LEMON ZEST
1 5
TEASPOON ML BLACK PEPPER
coarsely ground
½ 118
½ 118
CUP ML COCONUT
grated *
2 473
CUPS ML SNOW PEA PODS
slivered
1 5
TEASPOON ML SALT
¼ 59
CUP ML CILANTRO
chopped
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 53 75% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 297mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 6% Vitamin C 34%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Email this recipe