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I’ve made this dish a few thousand times on this blog, but I can’t help doing it again because this time I used herbs from my GARDEN. I was almost… manic… when I was cooking. The directions for lemon pasta are SO EASY. Sautee everything and mix. But in case you need a better breakdown here we go:

INGREDIENTS:

  • 1 pound of pasta cooked and drained
  • 1 Knorr Homestyle Stock chicken capsules
  • 1 head of broccoli cut up
  • fresh basil
  • fresh rosemary
  • 1 lemon
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 onion chopped
  • 6 garlic cloves zested (sorry I like my garlic)
  • salt and pepper to taste

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Brown the onions and the garlic over medium heat.

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Throw in chopped broccoli,  the chicken stock and a 1/4 cup water. Cook until stock breaks down. You can cover if you’d like. Reduce heat if onions start to brown too much.

 

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Chop up a handful of fresh basil and rosemary. Add to the mixture at the very end.

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Cut open an lemon and squeeze your little heart out. Turn off heat and mix with cooked pasta. The entire pan – just pour it in. Toss.

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Serve! Top with parmesan cheese and enjoy.

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