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 seawater.
Home » Recipes » Broccoli with Parmigiano Reggiano and Pine Nuts
1 lemon, Zest of
1/2 cup grated Parmigiano Reggiano
1/4 cup toasted pine nuts, chopped
1/8 teaspoon ground black pepper
1 large head broccoli, cut into florets (about 5 cups)
1 tablespoon extra-virgin olive oil
Combine lemon zest, cheese, pine nuts and pepper in a small bowl. Bring a large pot half full of salted water to a boil. Add broccoli and cook just until florets are done to your liking, about 3 to 4 minutes; drain and transfer to a platter. Sprinkle with cheese mixture and drizzle with oil. Serve warm or at room temperature.
Per Serving:100 calories (70 from fat), 8g total fat, 2g saturated fat, 5mg cholesterol, 120mg sodium, 4g carbohydrates, (2 g dietary fiber), 5g protein.
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