Broccoli with Parmigiano-Reggiano and Pine Nuts

Broccoli with Parmigiano-Reggiano and Pine Nuts

Serves 6

This easy, flavorful cooking method for broccoli would work equally well with asparagus or broccoli rabe. Salting the water generously is key to delicious results; the water should taste almost as salty as sea water.

Ingredients: 
  • Zest of 1 lemon
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/4 cup toasted pine nuts, chopped
  • 1/8 teaspoon ground black pepper
  • Fine sea salt
  • Florets from 1 bunch broccoli (about 5 cups)
  • 1 tablespoon extra-virgin olive oil
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Method: 

Combine zest, cheese, pine nuts and pepper in a small bowl. Bring a large pot half full of generously salted water to a boil. Add broccoli and cook just until florets are done to your liking, 2 to 8 minutes; drain and transfer to a platter. Sprinkle with Parmigiano-Reggiano mixture and drizzle with oil. Serve warm or at room temperature.

Nutritional Info: 
Per Serving:100 calories (70 from fat), 8g total fat, 1.5g saturated fat, 5mg cholesterol, 85mg sodium, 4g carbohydrate (2g dietary fiber, 0g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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