Ribbon noodles with beans and paprika almond pesto
Prepare pasta as described on the package. Clean, wash and steam the beans in a little boiling salted water for about 12 minutes. For the pesto, toast almonds...
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Broccoli lemon pasta
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
713
Calories
59 g
Carbohydrates
24 g
Protein
38 g
Fat
Ingredients:
 | Olive oil | ½ Teaspoon |
 | Broccoli (fresh) | ¼ (125 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parmesan cheese | 1 Teaspoon |
 | Cream, whipped cream (30% fat) | 50 ml |
 | Lemon (fresh) | ¼ (20 g) |
 | Vegetable broth | ⅓ Teaspoon |
 | Almond kernels | 1 Teaspoon |
 | Spelt wholemeal spaghetti (raw) | 80 g |
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Preparation:
Step 1:
Clean broccoli, wash and divide into florets. Prepare pasta as described on the package. Cook the broccoli for the last 3 minutes.
Step 2:
Peel and finely dice the onion. Roast almonds in a pan without fat and take out. Then heat some oil in a pan and sauté onion until translucent. Deglaze with 200 ml water and cream and bring to the boil. Stir in broth and simmer for about 8 minutes. Season to taste with salt, pepper, lemon zest and juice.
Step 3:
Drain pasta together with broccoli and mix with sauce. Arrange and sprinkle with almonds and optional Parmesan cheese.
Macronutrient distribution:
The recipe Broccoli lemon pasta is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Glass
Peeler
Stove
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