Broccoli – Spaghetti with Salmon Ham
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g pasta (spahetti)
- 250 g broccoli
- 1 shallot (s)
- 2 teaspoons oil
- 100 ml vegetable stock
- 50 g ham (salmon ham)
- 2 tablespoon heavy cream
- 1 lemon (s), untreated, grated zest
- salt
- Pepper, freshly ground black
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of salted water according to the instructions on the packet until al dente.
- In the meantime, wash and clean the broccoli and cut into small florets, peel the stems and dice them. Peel and finely dice the shallot.
- Heat the oil in a non-stick pan, fry the shallot and broccoli for about 3 minutes while stirring. Pour in the stock, season the vegetables with salt, pepper and lemon zest. Simmer uncovered for about 5 minutes, stirring occasionally.
- In the meantime, remove the fat from the salmon ham and cut into fine strips. Stir the ham strips and the cream into the broccoli. Drain the pasta, drain briefly and mix with the ingredients in the pan. Arrange on a deep plate and grind with pepper.
- Tip: How about a spaghetti salad for a change? To do this, let the pasta dish cool down, season to taste with 1-2 tablespoons of lemon juice and take it to the workplace well packed.
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