Pasta with lemon cream sauce and broccoli

Ingredients for 2 servings:

• 150 g whole wheat spaghetti
• Salt
• 1 lemon(s), zest and juice
• 150 ml cream
• 45 g butter
• 60 g Parmesan
• 1 pinch(s) black pepper
• 400 g broccoli

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

In a large pot, cook the pasta in salted water until almost al dente. Meanwhile, wash the lemon, use a vegetable peeler to cut a strip of zest, and then cut it into thin strips. Set aside for garnish. Finely grate the remaining lemon zest and place it in a small pot. Pour the cream into the lemon zest and bring to a boil, stirring constantly. Stir in the butter in small pieces. Briefly sauté the broccoli in another pot and drain. Drain the pasta water into a measuring jug. Stir 110 ml of it into the sauce; the rest can be discarded. Squeeze the lemon juice into the sauce. Pour the sauce into the pot over the pasta. Finely grate the Parmesan cheese and gradually mix in until a creamy sauce forms. Add the vegetables. Season with salt and pepper. Serve with the reserved strips of lemon zest.