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Ingredients
- 200 gm spaghetti
- 1 lrg broccoli head, cut into small florets
- 3 Tbsp. butter
- 1/2 c. slivered almonds, toasted
- 2 x garlic cloves, crushed (2 to 3)
- 1 tsp MAGGI Chicken Stock Pwdr
- 1 Tbsp. coarsely grated lemon rind
- 5 Tbsp. lemon juice
- Â Â Freshly grnd black pepper
- 1/4 c. shredded fresh basil
- 1/4 c. minced parsley
Directions
- Cook the pasta following the packet directions.
- While the pasta is cooking, prepare the remaining ingredients.
- Add in the broccoli to a large quantity of boiling salted water and cook for 2-3 min or possibly till tender but still crisp. Drain the broccoli and set aside. Rinse the saucepan.
- Heat the butter in the saucepan.
- Add in the toasted almonds and garlic, and cook for 30 seconds.
- Stir in the stock pwdr, lemon rind and juice, then remove from the heat.
- Drain the pasta.
- Combine with the lemon mix and broccoli, then season with black pepper.
- Add in the basil and parsley.
- Toss well and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 106 | 34% |
| Total Fat 12.19g | 15% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 74mg | 3% |
| Potassium 277mg | 8% |
| Total Carbs 42.58g | 11% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.5g | 2% |
| Protein 8.71g | 14% |
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