Summary

Ingredients

• 280 g penne riate
• 400 g broccoli florets
• 250 g ricotta
• 120 g onion (s), red
• 2 cloves garlic
• 25 g tomato (s), dried
• 50 g parmesan cheese
• 3 tablespoon, heaped almond flakes
• 3 tablespoon olive oil
• 1 bunch rocket
• salt and pepper
• nutmeg

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Instructions

1. Finely dice the garlic and red onions. Divide the broccoli into very fine florets. Finely chop the stems. Cut the tomatoes into fine strips. Clean the rocket, wash, drain and roughly chop. Finely grate the parmesan
2. Blanch the broccoli in boiling salted water for 3 minutes, drain, rinse and drain well.
3. Cook the penne in boiling salted water according to the instructions on the packet until al dente. Drain the pasta, collect 160 ml of pasta water and allow the pasta to drain.
4. Heat the olive oil. Stew the garlic, onions, tomatoes and almonds in it for 2-3 minutes. Add the broccoli and cook for 3 minutes. Season with salt and pepper.
5. Add pasta and pasta water to the pan with the broccoli and reduce briefly. Stir in the ricotta, season with salt, pepper and nutmeg. Briefly mix in the rocket. Pour into a bowl, sprinkle with parmesan and serve immediately.