Spaghetti with lemon, broccoli and almonds

4 servings

Ingredients

Quantity Ingredient
200 grams Spaghetti
1 large Broccoli head; cut into small
; florets
3 tablespoons Butter
½ cup Slivered almonds; toasted
2 Garlic cloves; crushed (2 to 3)
1 teaspoon MAGGI Chicken Stock Powder
1 tablespoon Coarsely grated lemon rind
5 tablespoons Lemon juice
Freshly ground black pepper
¼ cup Shredded fresh basil
¼ cup Chopped parsley

Directions

Cook the pasta following the packet directions.

While the pasta is cooking, prepare the remaining ingredients.

Add the broccoli to a large quantity of boiling salted water and cook for 2-3 minutes or until tender but still crisp. Drain the broccoli and set aside. Rinse the saucepan.

Heat the butter in the saucepan.

Add the toasted almonds and garlic, and cook for 30 seconds.

Stir in the stock powder, lemon rind and juice, then remove from the heat.

Drain the pasta.

Combine with the lemon mixture and broccoli, then season with black pepper.

Add the basil and parsley.

Toss well and serve immediately.

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