Pasta with lemon Gorgonzola sauce and broccoli

Ingredients for 2 servings:

• 250 g pasta
• 1 broccoli
• 1 organic lemon(s)
• 2 cloves garlic
• 200g Gorgonzola
• 200 g cream
• 50 ml vegetable stock
• salt and pepper
• Nutmeg, freshly grated
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Divide the broccoli into small florets and blanch briefly in salted water. Drain, rinse with very cold water, and set aside. Wash the lemon with hot water. Peel the zest and cut into small pieces. Juice the lemon. Peel the garlic and finely dice. Chop the Gorgonzola. Cook the pasta according to the package instructions until al dente. Meanwhile, fry the garlic in a little oil in a deep pan. Deglaze with the stock and let it simmer briefly over low heat. Add the cream, Gorgonzola, and lemon zest. Melt the Gorgonzola pieces over medium heat, stirring constantly. Add the broccoli and season the sauce with salt, pepper, lemon juice, and freshly grated nutmeg. Reduce further, if desired. Combine the sauce and pasta in a large bowl and mix. Serve hot.