This is a print preview of "Spaghetti With Lemon, Broccoli And Almonds" recipe.

Spaghetti With Lemon, Broccoli And Almonds Recipe
by Global Cookbook

Spaghetti With Lemon, Broccoli And Almonds
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  Servings: 4


  • 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
  •     Freshly grnd black pepper
  • 1/4 c. shredded fresh basil
  • 1/4 c. minced parsley


  1. Cook the pasta following the packet directions.
  2. While the pasta is cooking, prepare the remaining ingredients.
  3. 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.
  4. Heat the butter in the saucepan.
  5. Add in the toasted almonds and garlic, and cook for 30 seconds.
  6. Stir in the stock pwdr, lemon rind and juice, then remove from the heat.
  7. Drain the pasta.
  8. Combine with the lemon mix and broccoli, then season with black pepper.
  9. Add in the basil and parsley.
  10. Toss well and serve immediately.