Broccoli and almonds pasta

INGREDIENTS

• 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

TOOLS

• 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 !