Pasta with Broccoli, Lemon and Almonds

Hi guys!

Another Monday has come around and I am sharing another vegetarian recipe with you. As summer is still spoiling us with sunshine and warm weather, I wanted to stick with a recipe that is light, easy and fast and perfect for a summer evening dinner when your lunch has been rather small because of the heat. The recipe is from Donna Hay's "No time to cook". What I love about this book is that it keeps the promise it makes. The recipes are super easy and done in no time or with as little work as imaginable but no flavor sacrifice.

Here's today's recipe:

200g (a little less than 7 oz) orecchiete or any other short pasta
30g (1/4 stick) unsalted butter
1 teaspoon grated lemon zest
200g (about 7 oz) broccoli 
1 tablespoon lemon juice
60ml (1/4 cup) chicken or vegetable stock
sea salt and black pepper for seasoning
35g (little over 1 oz) flaked almonds
grated parmesan to serve

1) Bring a large pot of water to the boil. Add the pasta and cook according to packet directions until al dente.

2) In the meantime, cut the broccoli into small florets and grate the lemon zest. Melt the butter in a pan over medium heat. Add the lemon zest and steam it for about a minute.

3) Add the broccoli and cook for 3-4 minutes until the florets are just tender. Add the lemon juice, stock, salt and pepper and stir to combine. 

4) Drain the cooked pasta and add it to the pan. Toss the vegetables and pasta well to combine. Put the pasta on plates and serve with grated parmesan and chopped or flaked almonds.

© Copyright: Donna Hay, "No time to cook", p. 109.

Serves: 2 according to Donna, 3 if you're part of my family
Active preparation time: 5 minutes
Total preparation time: 15 minutes

Here's how mine turned out:

I really love the combination broccoli and lemon make. The broccoli gives a nice, earthy flavor while the lemon adds acidity and brightens things up. I used almond meal, because I didn't have whole almonds at hand. They add a nice, subtle sweetness. I think it is better to chop whole almonds or use almond flakes as they add crunchiness to the texture and make it more interesting. The recipe is definitely perfect for summer dinners as it is light and healthy. You can easily make it vegan:  simply substitute vegetable oil for the butter and omit the parmesan. 

Have fun trying!