Broccoli, Almond and Lemon Penne

Vegetarian pasta dish featuring tender broccoli, toasted almonds, and golden breadcrumbs tossed in a nutty brown butter and lemon sauce.

Vegetarian Dinner Quick Pasta Broccoli

Estimated Nutrition

Calories

696.5

kcal / serving

2786.1 kcal total

Carbs

74.6g

per serving

298.2 g total

Fat

37.9g

per serving

151.7 g total

Protein

19.1g

per serving

76.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

110

Butter

to taste

Parmesan

freshly grated, or vegetarian alternative

Fruits

piece

Lemon

juice only

GrainsCereals

300

Penne Pasta

dried

White Breadcrumbs

NutsSeeds

Almond

flaked

Vegetables

500

Broccoli

cut into florets

Method

Serve the pasta in bowls and garnish with grated parmesan.

Drain the cooked broccoli into a colander.

Boil another pan of salted water and cook the broccoli for 2 to 3 minutes until tender.

Melt the butter in a frying pan over medium heat until it turns golden-brown.

Add the almonds and breadcrumbs to the butter and fry until golden-brown.

Boil a large pan of salted water and cook the pasta according to packet instructions.

Stir the broccoli into the almond mixture to coat thoroughly.

Add the lemon juice and season with salt and pepper to taste.

Mix the cooked penne into the broccoli mixture until well combined.