Broccoli with Parmigiano Reggiano and Pine Nuts

Serves 6
Time 10 min
Broccoli with Parmigiano Reggiano and Pine Nuts

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:

Gluten FreeGluten Free
Low SodiumLow Sodium
Sugar ConsciousSugar Conscious

Ingredients

    1lemon, zest of
    1/2 cupgrated Parmigiano Reggiano
    1/4 cuptoasted pine nuts, chopped
    1/8 teaspoonground black pepper
    1 largehead broccoli, cut into florets (about 5 cups)
    1 tablespoonextra-virgin olive oil

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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

Serving Size

Calories

100

Total Fat

8g

Saturated Fat

2g

Cholesterol

5mg

Sodium

120mg

Total Carbohydrate

4g

Dietary Fiber

2g

Total Sugars

0g

Protein

5g

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.