This delicious European-Italian pasta dish is made with wholewheat spaghetti, fresh broccolis and crunchy almonds. It’s a perfect meal for lunch or dinner that is also eggs-free and soy-free.
Special diets: Vegetarian | eggs-free | soy-free |
️Allergens: not vegan | gluten | lactose | nuts |
⏱ 44 mins – easy
🍽 2 servings – 734 kcal per serving
- ¼ tsp salt
- 2 tbsp olive oil
- 1 red chili pepper
- 3 cloves garlic
- 9 oz wholewheat spaghetti
- 11 oz broccoli
- 1 lemon
- 1 oz almonds
- 2 tbsp Parmesan cheese
- 1 knife
- 1 zester
- 1 small saucepan
- 1 colander
- 1 pan
- 1 vegetable peeler
- 1 wooden spoon
- 1 frying pan
- 1 large saucepan
- 2 serving bowls
Cut red chili peppers lengthwise. Peel garlic cloves and slice them thinly, then chop broccoli into pieces.
Zest lemon with a zester.
Boil water in a small saucepan for 5 minutes, then turn off the heat. Add almonds to the pan and set aside for 3 minutes.
Rinse almonds in a colander and peel the skin, then cut in halves.
In the same colander, drain the almonds.
In a warm pan, add flaked almonds. Toast the almonds with a wooden spoon for 2 minutes.
Shave parmesan cheese with a vegetable peeler.
Heat olive oil in a frying pan, add red chili peppers and garlic. Stir with a wooden spoon, cook for 2 minutes, then turn off the heat.
In a large saucepan, heat 13 cups of water and 1/4 teaspoon salt. Cook for 5 minutes before adding the wholewheat pasta. simmer for 5 minutes, then add broccoli and simmer for another 4 minutes. Turn off the heat to get cooked spaghetti and broccoli.
Drain cooked spaghetti and broccoli in a colander.
Add drained spaghetti, broccoli, lemon zest, and toasted almonds in a frying pan. Stir with a wooden spoon for 2 minutes, then divide the pasta into serving bowls. Top each bowl with shaved parmesan cheese.
It’s ready to be served !