Spaghetti with Broccoli, Lemon Zest, and Almonds
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

This recipe with its Sicilian style of flavoring of citrus and nuts is another example of a robust pasta dish using a salsa cruda, a raw sauce that is whisk together and tossed with the cooked spaghetti.  Save the broccoli florets for another purpose.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

3/4 pound spaghetti

1 broccoli stalk, chopped

1/4 cup extra-virgin olive oil

Freshly ground black pepper to taste

1 garlic clove, finely chopped

2 tablespoons finely chopped fresh parsley

Zest of 1 lemon

2 tablespoons roasted coarsely ground almonds plus more for passing at the table

1. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally. After 6 minutes add the broccoli and continue cooking until the pasta is al dente.  Drain without rinsing.

2. Meanwhile, in a bowl, stir together the olive oil, pepper, garlic, parsley, and lemon zest.  Transfer the pasta to the bowl and toss with the sauce, then sprinkle on the ground almonds, and toss again.  Serve immediately and pass more roasted almonds at the table.

Variation: 

Note: 

Posted: 12/23/2006