How to Prepare Tasty Penne with rocket, garlic and lemon

Penne with rocket, garlic and lemon. Penne with rocket, garlic and lemon This is a quick and easy bowl of pasta thrown together with random things. #vegetarian #vegan. Place peeled garlic cloves in an oven safe dish, drizzle with olive oil and cover with foil. Add the rocket and garlic, and saute both until they just begin to wilt and soften.

Add a squeeze of lemon juice and toss everything together. Drizzle with a little olive oil. When making pasta it is always helpful to reserve some of the starchy water that the pasta was cooked in. You can cook Penne with rocket, garlic and lemon using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Penne with rocket, garlic and lemon

1. You need of garlic, peeled and crushed.
2. It's of Olive oil.
3. It's of Juice of 1/2 lemon.
4. Prepare of Some green olives, chopped.
5. It's of Red chilli flakes - a generous pinch.
6. Prepare of rocket.
7. You need of Salt and pepper.
8. It's of Pasta - cooked according to the instructions.
9. You need of Parmesan / vegan parmesan if you have some.

Recipes Quick & Easy Dinner Dessert Autumn Inspire Me. Rocket and parsley pesto penne. place rocket, parsley, pine nuts and garlic in a food processor and process until chopped. Add oil and lemon and process until well combined. Tip into a bowl and add parmesan.

Penne with rocket, garlic and lemon instructions

1. Cook your pasta according to the instructions..
2. Preheat another pan. Drizzle some olive oil in it and sauté the garlic until it starts to turn golden..
3. Once the pasta is ready, drain - but keep a small amount of pasta water to one side. Add the garlic to the pasta and add the olives, chilli flakes, lemon juice and a splash or two of the pasta water. Mix well. Add the rocket and stir through til just wilted..
4. Serve into a bowl - season and add some grated parmesan if you have some. Enjoy 😋.

In a large skillet, heat broth over medium heat until boiling. In an extra large skillet, combine the butter, cream and broth. Simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside. Bring a large pot of lightly salted water to a boil.

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