Lemon and broccoli penne

Based on 25 ratings

Anka

Community Member

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g broccoli
600 g penne
1 clove garlic
red onions
40 g almonds
lemon
1 tbsp cane sugar
125 g Parmesan (grated)
oil for frying
chili powder
salt
pepper

Utensils

  • sieve
  • pot
  • cutting board
  • knife
  • small bowl
  • large frying pan
  • cooking spoon

Nutrition per serving

Cal
518
Protein
26 g
Fat
17 g
Carb
66 g
  • Step 1/5

    Cut broccoli into small florets and blanch in salted water for approx. 3 min. Drain in a sieve. Cook penne according to package instructions.
    • 500 g broccoli
    • 600 g penne
    • salt
    • sieve
    • pot
    • cutting board
    • knife

    Cut broccoli into small florets and blanch in salted water for approx. 3 min. Drain in a sieve. Cook penne according to package instructions.

  • Step 2/5

    Chop garlic. Cut onion into half or quarter slices. Chop almonds.
    • 1 clove garlic
    • red onions
    • 40 g almonds

    Chop garlic. Cut onion into half or quarter slices. Chop almonds.

  • Step 3/5

    Finely slice lemon and combine with sugar in a bowl.
    • lemon
    • 1 tbsp cane sugar
    • small bowl

    Finely slice lemon and combine with sugar in a bowl.

  • Step 4/5

    Heat some oil in a pan and fry onions and garlic for approx. 2 min. Add almonds and fry briefly, then add lemon slices and sugar and caramelize for approx. 3 min.
    • oil for frying
    • large frying pan
    • cooking spoon

    Heat some oil in a pan and fry onions and garlic for approx. 2 min. Add almonds and fry briefly, then add lemon slices and sugar and caramelize for approx. 3 min.

  • Step 5/5

    Add broccoli florets. Season to taste with chili powder, salt, and pepper. Serve with penne and grated Parmesan cheese.
    • 125 g Parmesan (grated)
    • chili powder
    • salt
    • pepper

    Add broccoli florets. Season to taste with chili powder, salt, and pepper. Serve with penne and grated Parmesan cheese.