 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
I changed it slightly to contain more vegetables. Ingredients:
1 onion, chopped |
1 garlic clove, chopped |
4 anchovy fillets, chopped |
2 teaspoons capers, rinsed and chopped |
1 teaspoon rosemary |
1 teaspoon parsley, chopped |
1 tablespoon extra virgin olive oil |
250 g broccoli (purple sprouting or normal) |
200 g dried fettuccine pasta |
1/2 lemon, juice of, only |
salt |
pepper |
parmesan cheese, grated |
Directions:
1. Boil the pasta and broccoli in salted water for about 10 minutes.
2. Meanwhile cook the onion, garlic, capers, anchovies, rosemary and parsley slowly in the olive oil. The onion should soften but not colour.
3. Drain the pasta and broccoli and combine it with the onion mixture. Add the lemon juice and season.
4. Sprinkle with olive oil and grated parmesan.
|
|