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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