Broccoli with Parmigiano Reggiano and Pine Nuts
Serves 6
Time 10 min
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.
Special Diets:
Ingredients
- 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
Method
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.
Nutritional Info:
Per serving: 100 calories (70 from fat), 8g total fat, 2g saturated fat, 5mg cholesterol, 120mg sodium, 4g carbohydrates (2g dietary fiber, 0g sugar), 5g protein.
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.
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Ingredients
- 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