Penne with Broccoli and Mortadella

Ingredients

• 500 g broccoli
• Salt
• 500 g penne
• 1 untreated lemon
• 3 tbsp butter
• Pepper
• 80 g mortadella
• 60 g Emmental cheese

Instructions

1. 1.

   Clean the broccoli, cut into florets, and cook in salted water for about 3 minutes. Drain and set aside. Cook the penne in plenty of boiling salted water according to package instructions until al dente.

2. 2.

   Grate the lemon zest and squeeze out the juice. Heat the butter, then sauté the broccoli for 2-3 minutes. Add the lemon zest and juice, seasoning with salt and pepper. Quarter the mortadella and grate the cheese. Mix the penne first with the broccoli, then gently fold in the mortadella and Emmental.

3. 3.

   Serve immediately.