Lemon Kohlrabi Penne | 20-Minute Garlic Italian Pasta

Peel the kohlrabi, then cut into thin, matchstick-sized strips (julienne). Thinly slice the garlic, finely zest the organic lemon, and squeeze out its juice. Finely chop the fresh parsley.

Bring a large pot of generously salted water to a boil. Once boiling, add the dry penne and cook until al dente (1 minute less than the cooking time indicated on the package). Before draining, ladle out about 150 ml of the starchy cooking water.

Heat the extra virgin olive oil in a large deep frying pan over medium heat. Add the julienned kohlrabi and sauté for 4-5 minutes until it softens slightly but still remains pleasantly crisp. Add the thinly sliced garlic and a pinch of chilli flakes, then sauté for another 1 minute, making sure the garlic does not burn.